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1
Preheat oven to 400F.
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2
Spray rimmed baking sheet with oil spray.
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3
Arrange carrots, tomatoes, onion, squash and garlic on sheet.
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4
Drizzle with oil.
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5
Sprinkle with salt and pepper.
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6
Toss to coat.
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7
Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
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8
Transfer carrots and squash to work surface.
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9
Cut into 1/2-inch pieces; set aside.
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10
Peel garlic cloves; place in processor.
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11
Add tomatoes and onion; puree until almost smooth.
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12
Pour 1/2 cup broth onto baking sheet; scrape up any browned bits.
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13
Transfer broth and vegetable puree to large pot.
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14
Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil.
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15
Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
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16
Add beans and reserved carrots and squash to soup.
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17
Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary.
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18
Season with salt and pepper.
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19
Discard thyme sprigs and bay leaf.
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20
(Can be made 1 day ahead.
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21
Cover and chill.
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22
Bring to simmer before serving.)
