White Bean & Roasted Mushroom Soup

Preheat oven to 450ºF.

Toss mushrooms, garlic, and onion in olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread on baking sheet. Add sage and stems of thyme. Roast at 450ºF for 25 minutes, tossing halfway through.

While the vegetables are roasting, add broth, beans, remaining salt and pepper, and 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 pureed bean mixture back to stock pot, whisking until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.

Keep warm over low heat until ready to serve.