Preheat your oven to 350°F (175°C). Cut the tops off the garlic heads and drizzle with olive oil before wrapping them tightly in aluminum foil. Roast for 60–90 minutes until golden brown and soft.

In a saucepan, heat 2 tablespoons of oil over medium heat. Sauté the diced onion for about 5–7 minutes until softened and translucent.

Squeeze the roasted garlic cloves out into the pan and cook for an additional minute.

Pour in the broth, white beans, and rosemary. Bring to a gentle boil, then reduce to simmer for 5 minutes.

Remove from heat and blend the soup until smooth and creamy.

Return to heat, stir in parmesan cheese and lemon juice, add salt and pepper to taste, and warm through for 2–3 minutes.