8 Servings 25 min Cook
2 Cup diced Mushrooms
3 Cloves, minced Garlic
1 1/2 Onion Onions
1 Tbsp Olive Oil
1 Tsp Salt
1 Tsp, ground Pepperr
1 Tbsp Sage
1 Tbsp Thyme
48 Oz Vegetable Broth
6 Cup White Beans
1 Dash Salt
1 Dash Pepper
Preheat oven to 450 degrees F.
Toss mushrooms, garlic, and onion in olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
Spread on baking sheet.
Add sage leaves and stems of thyme.
Roast in the oven for 10 minutes, toss and roast for additional 15 minutes.
While vegetables are roasting, add broth, beans, ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
When vegetables are done roasting, let cool slightly.
Separate mushrooms from other roasted vegetables.
Retrieve 2 cups of the white beans, and 1 cup of broth from the stock pot, add to a blender along with the roasted onions, garlic, and herbs.
Cover and blend until smooth.
Add puréed bean mixture back to stock pot, whisking in until smooth.
Add roasted mushrooms to soup.
Salt and pepper to taste.
Warm over low heat until ready to serve.