White Bean, Kale And Roasted Vegetable Soup - cooking recipe

Ingredients

nonstick vegetable oil spray
3 medium 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
6 garlic cloves, unpeeled
1 Tbsp olive oil
6 cups or more canned vegetable broth (I use Knorr vegetarian vegetable bouillon)
4 cups finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 - 15 oz. can great northern beans, drained

Preparation

Preheat oven to 400 degrees. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.