VEGGIES Roast with Italian Sausage Soup

Ingredients:

• 2 tbsp 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 oz) links sweet Italian sausage,
• casings removed
• 2 (4 oz) links hot Italian sausage,
• casings removed
• 6 1/4 C. vegetable broth, or more if needed
• 4 C. finely chopped kale leaves
• 3 sprigs thyme
• 1 bay leaf
• 1 (15 oz) can garbanzo beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained

Directions

1. Before you do anything set the oven to 400 F. Grease a jelly roll pan with some olive oil.
2. Lay in it the carrots, tomatoes, onion, squash, potatoes, and garlic. Pour on it the rest of the
   olive oil, a pinch of salt and pepper then stir them.
3. Cook the veggies in the oven for 28 min.
4. To make the soup, cook the sausages in a large pan for 10 min. Add the 1/4 C. of broth
   and cook them for 8 min. Drain the sausages and place them aside.
5. Slice the carrot with squash into 1/2 inch pieces.
6. Get a food processor: Transfer to it the peeled garlic with roasted tomatoes and onion.
   Process them until they become smooth. Transfer the mix to a soup pot.
7. Drain the roasted veggies and place them aside. Pour 1/2 C. of broth into the jelly pan
   with the drippings and stir it. Pour the mix into the pot with the onion and tomato mix.
8. Add the rest of the broth with kale, thyme, and bay leaf. Cook the soup until it starts
   boiling. Lower the heat and cook the soup for 32 min.
9. Stir in the carrots, potatoes, squash, garbanzo beans, and kidney beans. Cook the soup for
   12 min. Discard the bay leaves with thyme sprigs.
10. Adjust the seasoning of the soup then serve it warm.
11. Enjoy.