photo credit: sleepyneko

This recipe comes at the special request of my little brother, who evidently liked the kale soup so much that he needed some more this week. This is someone who used to hate eating anything green — so that gives you some idea of how tasty kale can be in a soup! This is the classic winter soup – white beans, gnarly-looking but oh-so-good-and-good-for-you kale, and of course root veggies to sweeten the pot. Serves 6-8.

3 organic carrots
1 14-ounce can organic tomatoes
1 15- ounce (or so) can of organic white beans
1 organic onion
6 organic garlic cloves
1 small organic butternut squash
1 large bunch of organic kale
Bouillon to make 6 cups of broth
Salt, pepper, and olive oil to taste

Preheat oven to 400. Chop the carrots and onion into big chunks; peel and chop the squash likewise. Drizzle with olive oil, salt, and pepper, and roast all of it plus the garlic for 30-40 minutes, until fork-tender.

Meanwhile, julienne the kale. When the veggies have roasted, squeeze out the garlic, and puree it with the onion and tomatoes. Fill a pot with the broth and the veggie puree, and add the kale. Cook for about half an hour, till the kale is tender, and add in the carrots, beans, and squash; cook for about 10 more minutes, then season to taste.