1. Preheat your oven to 400°F (200°C) to begin roasting the garlic.
2. Trim the tops off 2-3 heads of garlic to expose the cloves. Drizzle with olive oil, wrap them in foil, and roast in the preheated oven for 45 minutes until soft and fragrant.
3. Heat a tablespoon of olive oil in a large soup pot over medium heat.
4. Dice or chop onions and add them to the pot. Sauté until translucent and fragrant (approximately 5-7 minutes).
5. Remove the roasted garlic from the oven, let it cool slightly, and squeeze the softened cloves into the pot with the onions.
6. If using white wine, pour it into the pot and allow it to reduce while stirring gently, enhancing the flavor.
7. Add the cannellini beans (canned or pre-cooked), vegetable broth, and rosemary sprigs into the pot.
8. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.
9. Using an immersion blender or regular blender, puree a portion or all of the soup to reach your desired creamy consistency.
10. Adjust the texture by adding more broth or almond milk if needed.
11. Season the soup with salt and pepper to taste. Finish with a splash of lemon juice for brightness.
12. Garnish with your choice of toppings like additional beans, a drizzle of olive oil, or a sprinkle of parmesan cheese before serving.
13. Serve the soup warm, either as a standalone meal or paired with a side like crusty bread or a fresh salad.