Super Veggie Soup with Kale
Non-stick vegetable spray
3 carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, quartered
1/2 small butternut squash, peeled, seeded and cut into 1/2 inch thick wedges
6 garlic cloves
1 tablespoon olive oil
6 cups canned begetable broth
4 cups chopped kale
3 springs thyme
1 bay leaf
Preheat oven to 400. Spray baking sheet with spray. Arrange carrots, tomato, onion, squash and garlic on sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
Transfer carrots and squash to cutting board and cut into 1/2 inch pieces; set aside. Place garlic in food processor, then add tomatoes and onion; puree until almost smooth. Add 1/2 cup broth and vegetable puree to a large pot. Add rest of broth, kale, thyme and pay leaf to pot. Bring to boil. Reduce heat; simmer uncovered until kale in tender, about 30 minutes.
Add beans, carrots and squash to soup. Simmer another 10 minutes to blend flavors, adding more broth is necessary. Season with salt and pepper. Discard thyme springs and bay leaf.
Note: This soup can be made 1-2 days ahead