White Bean Kale and Roasted Vegetable Soup
Ingredients
- Nonstick vegetable oil spray
- 3 medium carrots, peeled, quartered lengthwise
- 2 large tomatoes, quartered
- 1 large onion, cut into 8 wedges
- 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
- 6 garlic cloves, unpeeled
- 1 tablespoon olive oil
- 6 cups (or more) canned vegetable broth
- 4 cups finely chopped kale
- 3 large fresh thyme sprigs
- 1 bay leaf
- 1 15-ounce can Great Northern beans, drained
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