Roasted Vegetable Soup

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2 zucchini, cut lengthwise into quarters

3 carrots, cut lengthwise into quarters

1/2 medium onion, quartered

2 cloves garlic, peeled, kept whole

1 celery stalks, halved

1 tomatoes, halved

Olive oil

Coarse-ground sea salt

Freshly ground black

3 inch sprig oregano

1 to 2 leaves green basil

1 to 2 leaves purple basil

4 cups vegetable or chicken broth

1/2 cup cooked organic pinto beans, drained

1/4 cup fresh corn kernels

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