Kids Dish

After four days in a row of Thanksgiving dinner it was time for a change. I still had a few winter vegetables left from the CSA so I decided to make one of my favorite soups- Roasted Vegetable with Kale and White beans. Most of the ingredients were local. I used homemade chicken stock (from organic, pastured chickens), butternut squash, carrots, onions, garlic, cabbage and kale from my CSA, and a can of beans. I roasted the vegetables in the morning while the baby took his first nap and finished the soup in the half hour for dinner. With the prep done in the morning - you could also do it the night before- it was a very easy, healthy, tasty dinner. The soup smelled so good Bob excitedly asked, “Are you making bacon?!” Sadly, the answer was no but the soup was good anyway. Even the toddler ate some.

The recipe is adapted from Bon Appétit

* Nonstick vegetable oil spray
* 6 medium carrots, peeled, quartered lengthwise
* 4 large tomatoes, quartered
* 2 large onions, each cut into 8 wedges
* 1 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
* 1 head of garlic, separated into unpeeled cloves
* 1 tablespoon olive oil

* 12 cups (or more) chicken, turkey or vegetable broth
* 1 bunch finely chopped kale
* 1/4 cabbage, shredded (optional- it doesn’t make or break the recipe)
* 6 large fresh thyme sprigs
* 2 bay leaf

* 1 15-ounce can Great Northern or cannelini beans, rinsed and drained

Preparation

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.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 10 1/2 cups broth, kale,thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.

Add cabbage, beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.) Like most soups and stews this is better the next day.