Kale And White Beeb Soup

• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 2 stalks celery, sliced
• 1 large onion, chopped
• kosher salt and black pepper
• 2 15.5-ounce cans cannellini beans, rinsed
• 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
• 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
• 2 tablespoons chopped fresh rosemary
• 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
• 1 tablespoon fresh lemon juice
• 1 loaf country bread, warmed

1. Heat the oil in a large pot over medium-high heat.
2. Add the garlic, celery, onion, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
3. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
4. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
5. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

olive oil, garlic, stalks celery, onion, kosher salt, cannellini beans, pasta, kale, fresh rosemary, parmesan, lemon juice, country bread

Taken from www.epicurious.com/recipes/member/views/kale-and-white-beeb-soup-52511221 (may not work)