8ozwhite beans, these could be canned if in a pinch, otherwise, Vermont cranberry or Calypso from some local farmers are great
1onion, quartered
3bay leaves
Thyme sprigs, or about a ½ teaspoon dried
Rosemary sprigs, or about a ½ teaspoon dried
5cupsvegetable stock
Salt and pepper
Instructions
Preheat oven to 400.
Toss all the veggies with the oil and then spread out on a baking sheet. Try to do a single layer if you have multiple baking sheets. If not, make sure to turn them more frequently.
Tuck the bay leaves, thyme, and rosemary among the veggies.
Roast for 50 minutes or until tender. Turn the vegetables to try and get them to brown on as many sides as possible.
Once removed from the oven, discard the bay leaves and sprigs (if using) and transfer the vegetables to a large saucepan.
Pour the stock into the pan and bring to a boil. Reduce heat, and simmer for about 10 minutes. Next, either use a hand blender/immersion blender or food processor/blender and process until thick and smooth.
Return soup to pan and add salt and pepper as desired. Ready!