Method

1. Preheat oven to 200 degrees Celsius.
2. Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of olive oil, rosemary, thyme, ¾ teaspoon each of salt and black pepper. Toss to combine.
3. Grab a large baking sheet and spread ½ tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto pan and roast about 30 minutes or until tender, turning once. Once veggies and garlic are cooked, carefully remove from the oven and set aside.
4. Then heat remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring often, for about 5 minutes or until tender.
5. Once the roasted garlic cloves are cool enough to handle, peel off skins and mash/chop the cloves.
6. Add roasted veggies to pot with onion, along with roasted garlic, beans, broth (I like to add 4.5 cups of broth. Use another ½ cup if you want a looser or thinner consistency) and remaining ¼ teaspoon each of salt and black pepper. Stir to combine.
7. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer (we are just heating up the broth and beans at this point). Cook 8 to 10 minutes.
8. Optional: Remove about 1 cup of soup from the pot, place into a heat-safe container and carefully blend with an immersion blender. Stir back into pot of soup. Note: If you don’t have an immersion blender, just mash some with a potato masher.
9. To serve, divide the soup into bowls and garnish (if desired) with your favourite soup toppings. Enjoy!

This recipe makes about 4 to 5 servings.