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In an empty medium saucepan, toast whole unpeeled garlic cloves over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes.
Transfer garlic to a cutting board and let cool in skins until cool enough to handle, about 5 minutes.
Once cool enough to handle, peel garlic and roughly chop.
In now-empty saucepan, heat oil and chopped garlic over medium heat until edges of garlic bubble and just begin to turn golden, 3 to 5 minutes.
Add beans with their liquid, along with chicken or vegetable stock/broth.
Bring to a simmer and cook over medium-low heat, stirring occasionally, until beans begin to break down, 5 to 7 minutes.
Use a potato masher or immersion blender to mash soup until mostly smooth.
Adjust consistency with additional broth as needed.
Off heat, stir in parsley and lemon juice, and season with kosher salt and pepper to taste.
Serve.