Instructions
Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 5-7minutes.
Add the chopped garlic and cook until fragrant, about a minute.
Add the broth, beans, and rosemary, bring to a boil, reduce the heat, and simmer for 5 minutes.
Squeeze the roasted garlic out of the heads into the soup.
Mix in the parmesan and lemon juice and season with salt and pepper to taste before enjoying
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