Garlic and White Bean Soup

Pre-heat the oven to 200°C/390°F.
Remove most of the outer peel of the garlic and cut off the top part of the head of garlic. Drizzle the exposed garlic with the olive oil.
Wrap in foil and roast in the oven for about 40 minutes. Check the centre of the garlic clove: if it is soft you can stop baking, if not, it needs additional cooking. You can roast it in order to add some caramelisation. However, check the garlic every 10 minutes so that it doesn’t burn.

Place the bacon strips on a baking sheet with parchment paper. Bake at 200°C/390°F for 15-20 minutes. Remove and let cool completely.

In a large pot on medium heat, add the olive oil, beans, vegetable broth and seasonings. Heat gently until the beans warm up.
Squeeze the garlic in the pot and let it melt.
For chunkier soup, crush the beans with a hand masher. For a smooth soup, place the beans in a blender and pulse until smooth.
Top the soup with crispy bacon or any of your favourite toppings.