In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.​

Add the minced garlic and cook for an additional minute until fragrant.​

Stir in the white beans, broth, rosemary, thyme, and crushed red pepper flakes if using. Bring the mixture to a boil.​Budget Bytes

Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes to allow the flavors to meld.​

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return to the pot.​

Stir in the lemon juice and season with salt and pepper to taste. If desired, mix in the grated Parmesan cheese for added richness.​Closet Cooking+2Connoisseurus Veg+2Closet Cooking+2

Serve hot, garnished with chopped fresh parsley and additional Parmesan if desired.