Roasted Garlic and White Bean Soup

Preheat oven to 200°C and roast the whole garlic bulb in foil for 20 minutes until soft.

Sauté diced onion in olive oil in a large pot over medium heat until translucent, about 5 minutes.

Squeeze the roasted garlic cloves from their skins into the pot and stir to combine.

Add the drained beans, vegetable stock, and rosemary sprig to the pot, simmering for 10 minutes.

Remove the rosemary sprig and use an immersion blender to process about half the soup until smooth.

Season with salt and pepper to taste and serve immediately while hot.