For the Croutons: Heat oven to 475°F. Combine bread, 3 tbsp oil, half of the garlic, 1/2 tsp rosemary, 1/8 tsp salt in a large bowl. Toss to coat. Transfer to baking sheet and bake, stirring occasionally until golden brown, about 8-10 minutes. Watch closely (will burn easily).

For the Soup: Process 1 1/2 cups of the beans and 1/4 cup of the broth in a food processor until smooth.

Cook bacon in a large pot over medium heat until crisp, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate and discard all but 1 tbsp of the bacon fat.

Cook the onion in the bacon fat for about 5 minutes. Add the remaining garlic and cook until fragrant, about 30 seconds longer.

Stir in the remaining broth, pureed bean mixture, the remaining beans, and the remaining rosemary and bring to a boil.

Reduce heat to medium-low and simmer about 10 minutes.

Add lemon juice and season with salt and pepper. Drizzle with a bit of olive oil and sprinkle servings with bacon and croutons.