White Bean, Kale And Roasted Vegetable Soup
A hearty, flavorful soup combining roasted vegetables, hearty beans, and kale, perfect for cozy meals and satisfying lunch or dinner options.
Ingredients
- nonstick vegetable oil spray
- 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 into 1/2 inch wedges ⓘ
- 6 garlic cloves, unpeeled ⓘ
- 1 Tbsp olive oil ⓘ
- 6 cups canned vegetable broth ⓘ
- 4 cups finely chopped kale ⓘ
- 3 fresh thyme sprigs ⓘ
- 1 bay leaf ⓘ
- 1 15 oz can great northern beans, drained ⓘ
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Spray a rimmed baking sheet with nonstick vegetable oil spray.
- Arrange carrots, tomatoes, onion, squash, and garlic on the baking sheet.
- Drizzle the vegetables with olive oil, sprinkle with salt and pepper, and toss to coat.
- Bake until vegetables are browned and tender, about 45 minutes, stirring occasionally.
- Remove garlic from the oven and let cool slightly.
- In a large pot, add canned vegetable broth, chopped kale, thyme sprigs, bay leaf, and drained northern beans.
- Squeeze roasted garlic cloves out of their skins and add to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes.
- Remove thyme sprigs and bay leaf before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes while the vegetables roast. If you have leftover roasted vegetables, you can easily substitute them in for the fresh ones. Canned beans can also be swapped with any variety you prefer, like cannellini or chickpeas.
Serving Suggestions
Serve this hearty soup with crusty bread or alongside a light salad. It pairs beautifully with Mediterranean recipes like Herbed Pita Toasts With Feta Cheese for a complete meal. For added texture, sprinkle with croutons or a dollop of plain yogurt before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over medium heat until heated through, adding a splash of vegetable broth if the soup thickens too much. This soup also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of White Bean, Kale And Roasted Vegetable Soup contains roughly 2222 calories, with 57g protein, 391g carbohydrates, and 71g fat. It is an excellent source of vitamin C (734% of the Daily Value), dietary fiber (434% of the Daily Value), and vitamin A (333% of the Daily Value). Note that it is relatively high in sodium, at 1890mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beans instead of canned?
Yes, you can use fresh beans, but you'll need to soak and cook them beforehand. This will add extra time to your preparation, but it can enhance the flavor and texture of the soup.
What can I add for extra protein?
To boost protein content, consider adding diced tofu, tempeh, or cooked quinoa. You can also incorporate some cooked lentils, which will complement the flavors nicely without overpowering the soup.
Is there a way to make this soup spicier?
Absolutely! You can add a pinch of crushed red pepper flakes or a dash of hot sauce to the soup during cooking. Another option is to include diced jalapeños or a sprinkle of smoked paprika for a different kind of heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).