Roasted Root Vegetables With Tomatoes And Kale Recipes

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ROASTED VEGETABLE AND KALE SOUP



Roasted Vegetable and Kale Soup image

Roasted vegetables, pureed and cooked with broth, kale, and a nice mix of Italian sausages make up this hearty soup. This soup brings out the rich flavors of kale and leaves out its typical bitterness. This soup is a winter staple in our family.

Provided by Betsy B

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil, divided
3 carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
½ small butternut squash - peeled, seeded, and cut lengthwise into 1/2-inch thick wedges
1 Yukon Gold potatoes
6 cloves garlic, unpeeled
salt and ground black pepper to taste
4 (4 ounce) links sweet Italian sausage, casings removed
2 (4 ounce) links hot Italian sausage, casings removed
6 ¼ cups vegetable broth, or more if needed
4 cups finely chopped kale leaves
3 sprigs thyme
1 bay leaf
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.
  • Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
  • Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
  • While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.
  • Cut squash and carrots into 1/2-inch pieces; set aside.
  • Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
  • Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.
  • Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.

Nutrition Facts : Calories 563.9 calories, Carbohydrate 56.2 g, Cholesterol 49.7 mg, Fat 27.3 g, Fiber 12.6 g, Protein 26.3 g, SaturatedFat 8.1 g, Sodium 1686.5 mg, Sugar 9.8 g

ROASTED VEGETABLES WITH KALE



Roasted Vegetables With Kale image

Make and share this Roasted Vegetables With Kale recipe from Food.com.

Provided by Roosie

Categories     Greens

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 large onions, cut into thick wedges
4 large potatoes, cut into 1 inch cubes
4 carrots, cut into 1 inch slices
1 small butternut squash, peeled,seeded and cut into 1 inch cubes
4 cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.)
4 cloves garlic, mashed into a paste with
1/2 teaspoon salt
1/4 cup olive oil
fresh ground pepper, to taste
8 cups kale, washed and roughly chopped

Steps:

  • Preheat oven to 400ºF.
  • In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
  • In a small bowl, mix garlic paste with olive oil and pepper.
  • Toss vegetables in the olive oil mixture, coating thoroughly.
  • Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
  • In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
  • Cook for about 10 minutes, stirring frequently.
  • The kale should be wilted, and water evaporated.
  • Mix the roasted vegetables with the kale and serve hot.

Nutrition Facts : Calories 475.6, Fat 10.4, SaturatedFat 1.5, Sodium 445, Carbohydrate 89.3, Fiber 15.4, Sugar 11.9, Protein 13.2

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