Roasted vegetable soup with sausage, kale and beans

    (76)
    1 hour 35 min

    Roasted vegetables are pureed and cooked with kale and sausages for a hearty, filling soup.


    1 person made this

    Ingredients
    Serves: 6 

    • 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 thick wedges
    • 1 baking potato
    • 6 cloves garlic, unpeeled
    • salt and ground black pepper to taste
    • 4 Italian sausages, casings removed
    • 2 spicy sausages, casings removed
    • 1.5L vegetable stock, or more if needed
    • 275g finely chopped kale leaves
    • 3 sprigs thyme
    • 1 bay leaf
    • 1 (400g) tin chickpeas, rinsed and drained
    • 1 (400g) tin kidney beans, rinsed and drained

    Method
    Prep:25min  ›  Cook:1hr10min  ›  Ready in:1hr35min 

    1. Preheat oven to 200 C / Gas 6. Grease a roasting tin with a thin coat of olive oil.
    2. Arrange carrots, tomatoes, onion, butternut squash, potatoes and garlic on the prepared tin. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
    3. Roast in preheated oven until golden and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
    4. While the vegetables roast, place a large pan over medium heat. Add sausages and pour in 60ml vegetable stock. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through, 7 to 9 minutes.
    5. Cut squash and carrots into 1cm pieces; set aside.
    6. Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
    7. Pour 120ml of stock into the roasting tin; scrape any browned bits from the surface of the tin with a wooden spoon or spatula; pour all the contents into and blended tomato mixture.
    8. Pour remaining vegetable stock into the pot. Add kale, thyme and bay leaf to the mixture; bring to the boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, chickpeas and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable stock as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.

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    Reviews & ratings
    Average global rating:
    (76)

    Reviews in English (60)

    by
    31

    I had to do some adapting based on what I had, but this is a great base recipe. With more veggies, I don't think you need the sausage. It would make a great vegetarian soup. My adaptations, if you care, were: I used canned diced tomatoes as the base for the puree. I roasted garlic, red and yellow peppers, sweet potatoes, broccoli, and carrots. I had no onion to roast, so I used onion flakes when cooking the sausage. I added some of the roasted vegetables along with the garlic to the tomatoes to puree. I only had sweet Italian sausage, so I added about 1/4 teaspoon of red pepper flakes, and about 1/4 teaspoon of cayenne pepper to give it some spice (not needed, but I like spicy). Then I did the whole thing in the crock pot. about an hour on low to soften the kale, and then about 2 hours on high once you add the veggies. Add water, salt & pepper as needed.  -  03 Nov 2013  (Review from Allrecipes US | Canada)

    by
    20

    I tried this recipe and loved it. I got kale in my veggie co-op and didn't know what it was. I also got butternut squash, and potatoes, so this recipe was perfect. I only had Jimmy Dean breakfast sausage, so I used it. It tastes great in there! I didn't have the right seasonings so I liberally applied Italian seasoning and crushed red pepper. I also used chicken broth instead of vegetable broth, because it was all I had available. The mix of the beans, squash, meat, potato, broth and chickpeas is really good. And the kale... I like it! I never knew it until now. I will be adding this recipe to my list of things to make on a regular basis!! (Even if I don't get kale in my co-op box again!) NOTE: The picture does not do justice to this recipe! Mine is BEAUTIFUL with all the bright colors in it. I'll try to take a picture!)  -  20 Jan 2013  (Review from Allrecipes US | Canada)

    by
    12

    Of course I changed the recipe a bit. Less evoo, no beans or chick peas (forgot to buy them) but it was AAmaZing!!! Try it!!! Super healthy. My editions are: peal the skin off the butternut squash before cooking and do not include the stems in the kale. Trim the leaves off first. Great recipe. Easy. I feed 30 people at my house once a month and this is my favorite recipe so far!!!!  -  16 Jan 2014  (Review from Allrecipes US | Canada)

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