Recipe of the Week: Kale and Roasted Vegetable Soup

{img credit: Simply Recipes}

You're probably thinking: "Why on God's green earth would you be making soup when it's 103-degrees outside?"

I can't help it. I love soup. It's super easy, packs tons of nutrients (if you make it right), and takes minimal clean up in the kitchen. Love it.

Since it's technically Fall in many parts of the country (and since I'm really envious of all of you who have four seasons), I'm making me some soup.

One of all-time favorite soups comes from one of my all-time favorite sites, Simply Recipes. Elise works wonders in the kitchen and, if I'm ever a multi-millionaire, I'm hiring her to come be my chef! (You've got to bookmark her site. Really.)

Kale and Roasted Vegetable Soup brings together some hearty and healthy veggies & a little protein punch with some added Northern beans. Since I usually have a ton of roasted veggies on hand I always have a new variety to add to it. The best part about this soup is it tastes even better the next day...and the next.

Kale is one of my favorite veggies to feed my family -- I usually just wash it, dry it, drizzle with olive oil, minced garlic, salt and pepper and roast up! We love when it gets a little crunch. :) Besides eating platefuls of crunchy kale, we enjoy it in soup like in this week's soup.

Since Butternut Squash wasn't on sale this week, I'll add in some roasted zucchini instead. We also like to sprinkle some Parmesan on top and serve with some warm cornbread. We have lots of spinach this week so I'll make a little spinach salad to go along with it, too! Mmmm, can't wait.

Check out this week's featured recipe, Kale and Roasted Vegetable Soup, at Simply Recipes!