Spread leeks, tomatoes, pearl onions, carrots and garlic on a lipped cookie sheet and drizzle olive oil over vegetables; toss to coat. Season with salt and pepper. Roast vegetables, uncovered, 15-20 minutes, stirring halfway through. Remove from oven, set aside.
Pour vegetable broth into Dutch oven; heat on medium high. Add roasted vegetables and stir in basil and sage. Bring to a boil then reduce heat; simmer uncovered about 20 minutes.
Add salt and pepper to taste and enjoy.
One Last Thing
Watching your sodium intake? Our recipe calls for low sodium vegetable broth–how great is that?