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Recipe by Betsy B
"Roasted vegetables, pureed and cooked with broth, kale, and a nice mix of Italian sausages make up this hearty soup. This soup brings out the rich flavors of kale and leaves out its typical bitterness. This soup is a winter staple in our family."
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 1/2-inch thick wedges
1 Yukon Gold potatoes
6 cloves garlic, unpeeled
salt and ground black pepper to taste
4 (4 ounce) links sweet Italian sausage, casings removed
2 (4 ounce) links hot Italian sausage, casings removed
6 1/4 cups vegetable broth, or more if needed
4 cups finely chopped kale leaves
3 sprigs thyme
1 bay leaf
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
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