Rosemary and Roasted Garlic White Bean Soup

Ingredients :

• Cook roasted garlic first:
• 3 heads garlic, top 1/8 inch removed
• 1 tablespoon oil
  Drizzle the oil over the top of the exposed garlic,
• wrap in aluminum foil,
• and roast in a preheated 350F/180C oven until lightly golden brown and super tender, about 60-90 minutes.

Instructions : 

1. For the soup:
2. 1 tablespoon oil
3. 1 onion, diced
4. 3 cloves garlic, chopped
5. 4 cups chicken broth (or vegetable broth)
6. 3 (14.5 ounce) cans white beans, rinsed and drained
7. 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
8. 1/4 cup parmigiano reggiano (parmesan cheese), grated (optional)
9. 1 tablespoon lemon juice
   Salt and pepper to taste
   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.
10. 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!