White Bean Kale and Roasted Vegetable Soup

Ingredients

• Nonstick vegetable oil spray
• 3 medium carrots, peeled, quartered lengthwise
• 2 large tomatoes, quartered
• 1 large onion, cut into 8 wedges
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
• 6 garlic cloves, unpeeled
• 1 tablespoon olive oil
• 6 cups (or more) canned vegetable broth
• 4 cups finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 15-ounce can Great Northern beans, drained

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