Kale and Roasted Vegetable Soup
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, and cut lengthwise in 1/2 inch thick wedges
6 whole cloves garlic
1 T olive oil
6 cups or more of vegetable broth
4 cups finely chopped kale
3 large sprigs of fresh thyme
1 bay leaf
1-15 oz can of great northern beans (I used white kidney beans, it is what I had on hand)
Preheat oven to 400 (reduce by 25 degrees if using a convection oven). Brush a rimmed baking sheet with olive oil. Arrange carrots, squash, tomatoes, onion and garlic on the sheet. Drizzle with more olive oil. Sprinkle with salt and pepper, and toss to coat. Roast the vegetables until they are browned and tender, stirring occasionally, about 45 minutes.
Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic and place in a food processor with tomatoes and onion. Puree until almost smooth. Pour 1/2 cup vegetable broth onto the baking sheet and scrap up any browned bits. Transfer both the broth and the puree to a large pot. Add 5 1/2 cups broth, kale, thyme, and bay leaf to the pot. Bring to a boil, reduce heat. Simmer uncovered until the kale is tender, about 30 minutes.
Add the carrots, squash and beans to the soup. Simmer another few minutes to blend flavors, adding more broth to thin soup, if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Serve hot with crusty bread.
This soup can be made a day ahead.