Kale and Roasted Vegetable Soup Recipe

Ingredients

• 3 medium carrots, peeled and quartered lengthwise
• 2 large tomatoes, quartered
• 1 large onion, cut into 8 wedges or 4 or 5 slices
• 1/2 small butternut squash , peeled, seeded, cut lengthwise into 1/2 inch thick wedges
• 6 garlic cloves
• 1 tablespoon extra virgin olive oil
• 6 cups or more of vegetable broth
• 4 cups of finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 15 oz can of Great Northern white beans, drained