Roasted Vegetable Soup

Ingredients

For the Roasted Vegetables:

• 1 delicata squash, seeds removed and cut into quarters
• 1 honeynut squash, seeds removed and cut into quarters
• 3 carrots, cut into quarters
• 1 large red onion, cut into quarters (keep the root intact to hold quarters together)
• 1 medium sweet potato, cut into large wedges (about 8 pieces)
• 2 red bell peppers, stems and seeds removed, cut into quarters
• 6 red new potatoes, cut in half
• 3 Tbsp olive oil
• 2 ½ Tbsp Za’atar or Rotisserie Spice Blend

For the Soup Base:

• 2 quarts (64 oz) vegetable stock
• 1 (14 oz) can kidney beans, drained and rinsed
• 1 bunch Tuscan kale, stems removed and leaves chopped
• 2 Tbsp Worcestershire Sauce
• Salt and pepper (to taste)
• Fresh chopped parsley (for garnish)

Instructions

Roast the Vegetables

1. Preheat & Prep: Preheat your oven to 400°F (205°C). Line two large baking sheets with aluminum foil.
2. Season: In a large bowl, toss the squashes, carrots, red onion, sweet potato, bell peppers, and new potatoes with the olive oil and the Za’atar or Rotisserie Spice Blend until everything is well-coated.
3. Roast: Spread the vegetables in a single layer across the foil-lined baking sheets. Roast for 35-45 minutes, or until the vegetables are tender and have caramelized edges.
4. Final Prep: Once roasted, remove the skin from the squashes and sweet potatoes (if desired) and cut all vegetables into bite-sized chunks. Trim off the onion roots and separate the layers.

Simmer the Soup

1. Combine: In a large Dutch oven or soup pot, bring the vegetable stock to a gentle simmer over medium heat.
2. Incorporate: Add the roasted vegetables, kidney beans, chopped Tuscan kale, and Worcestershire sauce to the pot.
3. Meld Flavors: Reduce heat to low and simmer for 15-20 minutes. The kale should be tender, and the roasted flavors will infuse into the broth.
4. Season: Taste and add salt and pepper as needed.

Serve

1. Garnish & Enjoy: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.