Kale and Roasted Vegetable Soup
A cozy, one-pot soup blending caramelized carrots, parsnips, and onions with creamy beans and tender kale for a satisfying fall meal.
Ingredients
Roasted Vegetables
- 1 lb carrots cut into 1-inch pieces
- 1 lb parsnips cut into 1-inch pieces
- 1 large onion cut into wedges
- 0.33 cup extra-virgin olive oil
- 1 tsp kosher salt
- 0.25 tsp black pepper
Soup Base
- 6 cups low-sodium vegetable broth
- 1 can (15 oz) cannellini beans rinsed and drained
- 0.5 tsp dried thyme
- 0.75 tsp dried sage
Finishing
- 4 cups kale leaves stems removed, chopped
- Parmesan cheese for garnish, optional
Instructions
Roasted Vegetables
- Preheat oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.
- Place carrots, parsnips, and onion wedges on the sheet. Drizzle with olive oil, sprinkle salt and pepper, then toss to coat.
- Roast until golden at the edges and tender with slight bite, 20 to 25 minutes, stirring once halfway through.
Soup Base
- Meanwhile, bring vegetable broth to a simmer in a large pot over medium-high heat.
- Stir in cannellini beans, dried thyme, and dried sage; cook 4 minutes until heated through.
- Transfer about 2 cups of broth-bean mixture and half the roasted vegetables to a bowl and mash until chunky. Return to pot.
Finishing
- Add chopped kale to the soup and cook until wilted, about 2 minutes.
- Season with additional salt and pepper to taste and serve garnished with Parmesan if desired.
Notes
In testing I found stirring the vegetables halfway through roasting yields the most even caramelization.
Cool soup completely before storing. Refrigerate up to 4 days or freeze for up to 3 months.