Recipe - Roasted Vegetable and Bean Soup

November 6, 3:17 PMManhattan Cooking ExaminerCory Abbey

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Roasted Vegetable and Bean Soup
- Cory Abbey

Autumn begins not on the first official day of Autumn (Sept. 22) but rather when the clocks change, it starts getting darker earlier and most importantly, when the air acquires that recognizable but intangible smell and texture that tells you winter is on its way.

Here in NYC that means it's cold, but depending on your living situation, not cold enough that the heat's on full blast. In these situations you may need some warming food, and what better way to do that then soup. Last week, on a cold day I tried out a soup made from roasted vegetables and winter kale. The recipe that follows can be adapted any number of ways. Add any other vegetables you like. Try adding sweet potatoes to the roasted vegetables to add some extra heartiness to the soup (though it needs no more).

Ingredients:

• 2 carrots, peeled and chopped
• 1 acorn squash, cut into 1/2 inch wedges
• 1 yellow onion, chopped
• 3 cloves of garlic
• 2 cups of fresh tomatoes
• 1 large bunch of kale
• Olive Oil
• 6-8 cups vegetable broth or stock
• 3-4 sprigs fresh thyme
• 1 tbs chopped fresh rosemary
• Salt and pepper

Optional: 1 sweet potato, cut into 1/2 inch wedges, shredded gruyere cheese, etc.

Directions:
Place the carrots, squash, onion, garlic, tomatoes and potatoes (if using) on a large baking sheet and drizzle with olive oil, then sprinkle with salt, pepper and the rosemary. Roast the vegetables at 400 degrees for 40-50 minutes, until soft, browned and fragrant.

With a mortar and pestle (or a bowl and a potato masher), mash the tomato, onion and garlic cloves into a paste. This shouldn't be too hard, as the roasted vegetables should  be very soft. If it does present an issue, use a food processor.

Meanwhile, add the tomato/onion/garlic mixture to a large stock pot with oil and cook over medium heat for a minute. Then add the broth and the kale. Cook over medium heat for about a half an hour, or until the kale is dark green and tender. Then add the squash, carrots, thyme, beans and potato. Simmer for another 10 minutes or so and then taste. Adjust the seasoning with salt, pepper and more broth.

For a more detailed look. Click the slideshow below.

Chomp on!

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