Kale and White Bean Soup
  • 2Tbsps. olive oil
  • 4cloves garlic, chopped
  • 2stalks celery, sliced
  • 1 large onion, chopped
  • kosher salt and black pepper
  • 215.5-oz. cans cannellini beans, rinsed
  • 1cup small soup pasta, such as tubettini, ditalini, or orzo (4 oz.)
  • 1bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
  • 2Tbsps. chopped fresh rosemary
  • ½cup shaved Parmesan (2 oz.), plus 1piece rind (optional)
  • 1Tbsp. fresh lemon juice
  • 1 loaf country bread, warmed
  1. Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1.5 tsps. salt, and ½ tsp. pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
  2. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
  3. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.