ROASTED VEGETABLE AND KALE SOUP
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
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
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
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
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
ROASTED VEGETABLE AND KALE LASAGNA
A delicious layering of roasted vegetables and garlic-sauteed kale make this cheesy lasagna a healthier alternative to the classic Italian dish.
Provided by Melanie McClare
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
- Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
- Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
- Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
- Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
- Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
- Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.
Nutrition Facts : Calories 525 calories, Carbohydrate 36.5 g, Cholesterol 72.8 mg, Fat 28.7 g, Fiber 4.9 g, Protein 30.2 g, SaturatedFat 13.4 g, Sodium 1653 mg, Sugar 13.1 g
ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF
Oven bake butternut squash, peppers and onions in North African spice then serve with superhealthy greens and basmati rice
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
- Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.
Nutrition Facts : Calories 371 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
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