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Kale and Roasted Vegetable Soup

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Roasting Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

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

Method
 

Roasted Vegetables
  1. Preheat oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.
  2. Place carrots, parsnips, and onion wedges on the sheet. Drizzle with olive oil, sprinkle salt and pepper, then toss to coat.
  3. Roast until golden at the edges and tender with slight bite, 20 to 25 minutes, stirring once halfway through.
Soup Base
  1. Meanwhile, bring vegetable broth to a simmer in a large pot over medium-high heat.
  2. Stir in cannellini beans, dried thyme, and dried sage; cook 4 minutes until heated through.
  3. Transfer about 2 cups of broth-bean mixture and half the roasted vegetables to a bowl and mash until chunky. Return to pot.
Finishing
  1. Add chopped kale to the soup and cook until wilted, about 2 minutes.
  2. 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.