Vegetables are roasted, puréed, and then cooked with broth, kale, and white beans to make a wonderfully hearty soup. Of all the leafy green vegetables, kale is my least favorite; I often find it too bitter. But in this soup, matched with the savory roasted vegetables and buttery beans, it’s fabulous! Roast vegetables about 45 minutes, stirring once or twice, until they are cooked through and nicely browned. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead.
