Directions:
- 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 5 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 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.)
- Per serving: calories, 191; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 488.36 Kcal (2045 kJ) | ||
| Calories from fat | 75.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 13% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1319.86mg | 55% | |
| Potassium | 1919.68mg | 41% | |
| Total Carbs | 85.16g | 28% | |
| Sugars | 10.95g | 44% | |
| Dietary Fiber | 18.96g | 76% | |
| Protein | 23.76g | 48% | |
| Vitamin C | 77.5mg | 129% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 6.6mg | 37% | |
| Calcium | 258.6mg | 26% | |
| Amount Per 100 g | |||
| Calories | 98.71 Kcal (413 kJ) | ||
| Calories from fat | 15.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 13% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 1% | |
| Sodium | 266.78mg | 55% | |
| Potassium | 388.02mg | 41% | |
| Total Carbs | 17.21g | 28% | |
| Sugars | 2.21g | 44% | |
| Dietary Fiber | 3.83g | 76% | |
| Protein | 4.8g | 48% | |
| Vitamin C | 15.7mg | 129% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 1.3mg | 37% | |
| Calcium | 52.3mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Roasted Vegetable and Kale Soup
Olive oil, divided and 15 more.. -
Quinoa-Lentil Chili
Tomatoes, diced, Onions, diced, Bell peppers, diced and 12 more.. -
Hearty Vegetable Soup
Carrot, peeled and chopped, Celery rib, chopped and 20 more.. -
Herb-Roasted Sausages and Butternut Squash
Cubes peeled butternut squash (about 1 1/2 lb) and 7 more.. -
Braised Carrots with Orange and Capers
Olive oil and 11 more.. -
Clams Kokkinisto
Chopped onion, Stalks celery, chopped, Garlic, minced and 9 more.. -
Mediterranean Tomato Soup
Ripe tomatoes, Onion, quartered, Celery rib, Garlic clove and 4 more.. -
Stuffed Tomatoes
Whole tomatoes , hollowed out - insides reserved and 7 more.. -
Braised Chicken with Tomatoes and Olives (Poulet Provencal)
Tomatoes (3 to 4 medium), cut into wedges and 9 more.. -
Spiced Lentil and Roasted Vegetable Soup
Tomatoes, Onions, Red bell peppers and 10 more.. -
Summer Squash and Tomatoes
Tomatoes, peeled and sliced, Onions, peeled and sliced and 9 more.. -
The Ultimate Salsa Fresca
Red ripe tomato, diced, Onion, finely diced and 7 more.. -
Braised Chicken With Tomatoes and Olives
Tomato, cut into wedges (3 to 4 medium) and 8 more..
Also Try
-
-
Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans
Olive oil, Onion, thinly sliced, Curry powder and 6 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
