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Roasted Vegetable and Kale Soup

Roasted Vegetable and Kale Soup Recipe

  • 2 tablespoons olive oil, divided
  • 3 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 into 1/2-inch thick wedges
  • 1 Yukon Gold potatoes
  • 6 cloves garlic, unpeeled
  • salt and ground black pepper to taste
  • 4 (4 ounce) links sweet Italian sausage, casings removed
  • 2 (4 ounce) links hot Italian sausage, casings removed
  • 6 1/4 cups vegetable broth, or more if needed
  • 4 cups finely chopped kale leaves
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 564
Total Fat 27.3g
Saturated Fat 8.1g
Cholesterol 50mg
Sodium 1751mg
Total Carbohydrate 56.2g
Dietary Fiber 12.6g
Sugars 9.8g
Protein 26.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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