Chunky Vegetable Soup (With Roasted Root Vegetables)

10 cups root vegetables , peeled and cut into 1-inch cubes (about 2 ¾ to 3 pounds after veggies are peeled). See 'Notes' below.

5 cloves garlic (skins left on)

4 tablespoons olive oil , divided (plus a little to grease the baking sheet)

1 tablespoon minced fresh rosemary (leaves only) (or 1 teaspoon dried rosemary)

1 tablespoon minced fresh thyme (leaves only) (or 1 teaspoon dried thyme)

1 teaspoon salt , divided

1 teaspoon freshly ground black pepper

1 yellow onion , peeled and diced

15 ounce can unsalted (or no salt added) navy beans , rinsed and drained (a 540 millilitre can or about 2 cups)

4.5 to 5 cups low sodium vegetable broth (depending on the consistency you want)

Directions at girlheartfood.com

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