Step 1

In a medium saucepan, bring the vegetable stock, garlic, and rosemary to a boil over medium-high heat until soft, about 5 minutes. Once hot, add the beans and reduce heat.

Step 2

Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt, and pepper and stir to combine.

Step 3

With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds.

Step 4

Serve immediately or store in an airtight container in the refrigerator for up to 4 or 5 days.