Preheat the oven to 180°C. Cut both heads of garlic in half, place in some tin foil, drizzle with olive oil and sprinkle with some salt. Wrap the garlic in the tin foil, place in a small oven proof dish and bake in the preheated oven at 180°C for 45min-1hr. The garlic is done when it is a light brown colour and soft all the way through. I like to use a knife to check that it is fully cooked.

Meanwhile, prepare the rest of the soup. Fry the onions directly in the Instant Pot or pressure cooker in 1tbsp olive oil. Be careful not to let them brown, they should be soft and translucent. This will help to keep the soup that gorgeous white colour that we are looking for.

Rinse the white beans before adding them to the pot with the sprig of rosemary, chicken broth and salt.

If using the Instant Pot, set to high pressure for 30 mins. If using a stove top pressure cooker, bring up to pressure and then reduce the heat and allow to cook for 30 mins.

While the soup is cooking, fry your bacon bits until crispy. Remove from the pan onto a plate lined with an absorbant paper towel.

When the soup is cooked, allow the pressure to release naturally, and remove the sprig of rosemary.

Next, add the roasted garlic by squeezing the head into the soup. The cloves will be soft and tender, slipping out easily.

For this next step, there are two options. You can either blend the soup directly in the pot with a hand blender, or you can allow it to cool and transfer it to a standing blender. You can then pour it back into the pot to reheat it before serving.

Taste the soup and add more salt if necessary.

Serve in small bowls topped with crispy bacon bits and a sprinkle of fresh parsley if you have it!