Roasted Vegetable and Kale Soup Recipe
Roasted vegetables are pureed and cooked with broth, kale, and a nice mix of Italian sausages for a hearty soup.
This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.
Of course I changed the recipe a bit. Less evoo, no beans or chick peas (forgot to buy them) but it was AAmaZing!!! Try it!!! Super healthy. My editions are: peal the skin off the butternut squash before cooking and do not include the stems in the kale. Trim the leaves off first. Great recipe. Easy. I feed 30 people at my house once a month and this is my favorite recipe so far!!!!
Good recipe. An earthier, more hearty take on minestrone. Next time I may go with a different type of sausage just to tweak it, but I will definitely keep in the recipe box.
Wow, this soup is delicious. The roasted veggies and pan drippings add so much flavor. I included the kidney bean liquid in the soup. I substituted a can of white beans in tomato sauce (including the sauce) for the garbanzo beans which I did not have on hand. My whole family really liked this soup. Definitely a keeper recipe!
Use up roasted vegetables and a little flavorful cheese to whip together a creamy soup without the cream.
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Kale soup loaded with beans and vegetables is a hearty and flavorful soup to have for lunch or dinner. Serve with a chunk of crusty bread.
Roasted root vegetables - potatoes, beets, and turnips - are mixed with sauteed kale and garlic to make this hearty, colorful vegan dish.
A savory kale, white bean, and potato soup, seasoned with fresh herbs, and one spicy red chile, is delicious and wholesome.