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
The Ultimate Sponge Trick for Cleaning Dirty Oven Racks: Say Goodbye to Stubborn Grime
Coat chicken in flour and toss in slow cooker. With only 4 more ingredients, get a terrific dinner
Wisconsin Supper Club Cheese Spread
Healthy Oatmeal and Cheese Pancakes Recipe
Put your hands together — if these two lines on your palm match up, here’s what you need to know
Rosemary and Roasted Garlic White Bean Soup
