Stewed White Beans w/ Roasted Garlic and Rosemary

Instructions
Soak beans overnight, or for a few hours. You can also quick soak them in a pressure cooker – about 5 minutes at high pressure with a natural release should do the trick. Drain before using.
Roast the garlic. To do this, preheat the oven to 400° Fahrenheit and slice the tops off of your garlic heads. Pour 1 tbsp of olive oil over each head, and wrap it in aluminum foil. Then add to a baking sheet and cook for 30-40 minutes, or until soft and golden.
While the garlic roasts, start cooking the beans! Add them to a large saucepan and cover them with water (a couple inches above the beans should do the trick), along with 1 tsp salt. Bring to a boil, then reduce to a simmer and cook uncovered for about 40 minutes or until tender. Then reserve 1 cup bean water and drain the rest.
Wipe down the saucepan and add 2 tbsp olive oil and cook on medium heat. Add the chopped yellow onion and chopped rosemary and cook until the onion is tender and translucent. Then add the cooked beans. Squeeze in the roasted garlic, stir to combine, and cook for 8-10 minutes.
Add 1 cup reserved bean water, 1 cup veggie stock, the parmesan rind, 2 handfuls of spinach, 1/2 tsp salt and 1/4 tsp black pepper and cook for 15-20 minutes. Stir in the juice of 1 lemon and adjust seasoning to taste.
To serve, divide into 4 bowls. Top with freshly grated parmesan. You can also add a little bit of olive oil, some fresh rosemary, and some flaky sea salt if you'd like!