white bean, kale, and roasted vegetable soup

• Nonstick vegetable oil spray
• 3 medium carrots, peeled, quartered lengthwise
• 2 large tomatoes, quartered
• 1 large onion, cut into 8 wedges
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges (or buy the bag of frozen cubes of squash!)
  
• 6 garlic cloves, unpeeled
• 1 tablespoon olive oil
• 6 cups (or more) canned vegetable broth
• 4 cups finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 15-ounce can Great Northern beans, drained
• dash of cayenne pepper (optional)
  

1. Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
2. Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside.
   
3. Peel garlic cloves; place in processor.
   
4. Add tomatoes and onion; puree until almost smooth.
   
5. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits.
   
6. Transfer broth and vegetable puree to large pot.
   
7. Add 5 1/2 cups broth, kale, thyme, bay leaf and optional cayenne (for a kick) to pot; bring to boil.
   
8. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.

Credit Bon Appétit magazine, Jan 2000