White Bean and Roasted Mushroom Soup

This is such a perfect soup for a chilly fall night!!

A satisfying soup, that uses a healthy pureed white bean and broth base instead of cream, so it can be enjoyed often, guilt-free.

Ingredients:

• 1 pound mushrooms, halved or quartered
• 2 large sweet onions, quartered
• 3 garlic cloves, slightly crushed
• 1-2 tablespoons olive oil
• 1 1/2 teaspoon salt, divided
• 1 1/2 teaspoon pepper, divided
• 8-10 fresh sage leaves*
• 8-10 stems + 1 tablespoon leaves fresh thyme*, divided
• 48 ounces chicken broth (vegetable broth can be substituted for a vegetarian version)
• 45 ounces canned white beans, not drained (I prefer cannellini beans)
• Additional salt and pepper for seasoning

Directions:

1. Preheat oven to 450-degrees F.
2. Arrange mushrooms, garlic and onion separately in single layer on large baking sheet. Drizzle with olive oil, and sprinkle with 1 teaspoon salt, and 1 teaspoon pepper. Toss to coat, keeping mushrooms separate from garlic and onions. Add sage leaves and stems of thyme. Roast in 450-degrees F oven for 10 minutes, toss and roast for additional 15 minutes.
3. While vegetables are roasting, add broth, beans, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
4. When vegetables are done roasting, let cool slightly. 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.
5. Add pureed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.
6. Keep warm over low heat until ready to serve.

*Dried herbs may be substituted for fresh. The rule of thumb is one part dried, to three parts fresh.