Preheat your oven to 350°F (180°C). Cut the tops off the garlic heads, drizzle with olive oil, wrap in aluminum foil, and roast for 60–90 minutes until soft.

In a large saucepan, heat olive oil over medium heat. Sauté diced onion for 5–7 minutes until translucent.

Stir in chopped raw garlic and cook for 1 minute. Pour in broth and add rinsed white beans and fresh rosemary. Bring to a boil, then simmer for 5 minutes.

Squeeze roasted garlic cloves into the soup and purée with an immersion blender until smooth.

Stir in parmesan cheese, lemon juice, and season with salt and pepper to taste. Serve hot.