The recipe calls for a lot of garlic, but roasting mellows its intensity.

3 medium carrots, cut into chunks
2 large tomatoes, quartered
1 large onion, peeled, cut into wedges
2 zucchini or summer squash, cut into chunks
6 garlic cloves, unpeeled
1 or 2 T olive oil
salt and pepper, to taste
6 c broth
4 c finely chopped kale, or other greens
3 fresh thyme sprigs, or 1 t dried
1 bay leaf
1-15 oz can of (white) beans, drained, and rinsed if salty , or 2 c cooked white beans

1. Preheat oven to 400ºF. Combine carrots, tomatoes, onion, zucchini, and garlic in a bowl. Toss gently with olive oil. Arrange vegetables in a single layer on a baking sheet. Sprinkle with salt and pepper. Roast until the vegetables are brown and tender, anywhere from 30 to 45 minutes.

2. Remove from oven. Let cool some. Cut carrots and zucchini into bite-sized pieces. Set aside. Peel garlic cloves. Place garlic, tomatoes and onions in a blender or food processor along with juices and oil from the baking sheet, along with some broth (1/2 c). If necessary pour some stock onto the baking sheet to loosen any brown bits. Puree.

3. Transfer puree to a soup pot. Add remainder of broth, kale, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer. Simmer, uncovered, until kale is almost tender, about 20 minutes, or to your preference.

4. Add carrots, zucchini, and beans to soup. Simmer another 5 to 8 minutes to blend flavors. If soup seems too thick, add more broth or water to thin it. Taste for seasoning. Discard thyme springs, if used, and bay leaf.