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
Thanks for your SHARES!
Step-by-Step Chicken Puttanesca Recipe
Discovering Baking Soda’s Potential for a Better Mouth and Teeth
CHICKEN CACCIATORE
Cheesy Burrata Crostini with Prosciutto and Peaches
So creamy and delish! We eat this pretty much every week!
Zucchini & Carrot Veggie Pizza (Crustless)
Harris leads Trump among likely voters nationally: Poll
Few People Know This Technique to Fix a Broken Plug
Quick and Hearty One-Pot Macaroni Cheeseburger Soup – Comfort in a Bowl
