White bean, kale and roasted vegetable soup from Epicurious by Bon Appetit

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Notes about this recipe

  • Rinshin on January 20, 2020

    Who needs a meat when soup can taste this good. I normally don’t care much for butternut squash preferring kabocha. But, I keep trying different recipes using butternut squash hoping I will find one that will change my mind. This one certainly did. It is a terrific soup full of flavor with all the goodness of various vegetables and beans. I used Rancho Gordo Christmas lima beans and roasted a whole head of garlic along with other vegetables per recipe. Roasting really brings out the flavors of veggies. Interesting idea on only processing roasted tomatoes, onion, and garlic which provides light thickness and depth to this soup. Terrific vegan soup that will be in my arsenal.

  • Laura on July 19, 2015

    I've been making this soup for the past 15 years and absolutely love it -- and so does everyone I've served it to, and that's a lot of people! It's a wonderful, hearty winter soup. It's a bit time-consuming due to having to roast the vegetables. I think it's best when served the day after it's made because the flavors are deeper.

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