The garlic used in this recipe becomes surprisingly sweet and soft as it cooks, and makes this heart-warming soup extra heart-healthy.

3 tablespoons extra virgin olive oil

1 onion—chopped

1 potato—peeled and cut into bite-sized cubes

4 cloves unpeeled garlic

14 oz (420g) canned cannellini beans—rinsed and drained

½ teaspoon dried rosemary

5 cups chicken or vegetable stock

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat. COOK the onion for 6 minutes. ADD the potato, garlic, beans and rosemary and cook a further minute, stirring to combine. ADD the stock, salt and pepper, bring to the boil then cover with a lid. REDUCE the heat to medium-low and simmer gently for 20 minutes, stirring once or twice. REMOVE the garlic cloves and rinse them briefly under cold water. SQUEEZE the soft cooked garlic from each clove into a blender or food processor. POUR in half the soup and blend for about 15 seconds until smooth. RETURN the puree to the soup, stir in the reserved olive oil and heat through before serving.

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