Kale and Roasted Vegetable Soup Recipe We are still in the midst of what we call winter down here on the Gulf Coast. This year we should just call it the 'rainy season'. This recipe is a good one whether it is cold, wet or both. For those of you that haven't tried cooking with the kale available every week at the market, this recipe uses it to compliment the sweet carrots and squash resulting in a delicious winter soup. And it is very nutritious. INGREDIENTS:     * 2 large fresh tomatoes, quartered     * 3 medium carrots, peeled and quartered lenthwise     * 4 cups of finely chopped kale     * 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges     * 6 garlic cloves     * 1 Tbsp olive oil     * 6 cups or more of vegetable broth     * 1 large onion, cut into 8 wedges or 4 or 5 slices     * 3 large fresh thyme sprigs     * 1 bay leaf     * 1 15 oz can of Great Northern white beans, drained Preheat oven to 400 degrees F (reduce heat if using oven fan). Spray rimmed baking sheet with nonstick oil spray. Arrange carrots, tomatoes, onion, squash, and garlic on sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occassionally, about 45 minutes. Transfer carrots and squash to work surface. Cut into 1/2 inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes. Add beans, carrots, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead. Serves six.