White Bean Soup With Potatoes And Kale

• 1 1/2 cups dried white beans (soaked for at least 8 hours)
• 4 tablespoons olive oil
• 2 stalks celery, chopped
• 2 carrots, halved and sliced
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 pound green beans, cut into 1-inch pieces
• 1 bunch kale, stems removed and chopped
• 1 pound potatoes (red-skin, white, or Yukon gold), diced
• 6 sprigs fresh thyme
• 1 or 2 Parmesan rinds (optional)
• juice from one lemon
• fresh parsley, chopped
• grated Parmesan for garnish

1. Cook beans in a large pot of water. Bring to a boil. Cook at a slow boil until tender, about 1.5 to 2 hours. Cool beans in cooking water. Reserve cooking water for soup.
2. Heat a large stock pot or Dutch oven over medium heat. Add oil. When hot, add onions, carrots, celery, and thyme sprigs. Add salt and pepper to taste. Saute for about five minutes.
3. Add garlic. Saute for about a minute more.
4. Cover pot and lower heat. Cook for 10 minutes. Add green beans. Cook 5 minutes.
5. Add white beans, 3.5 cups of cooking liquid, Parmesan rinds. kale, and potatoes. Lower heat to simmer. Simmer for 30 minutes or until potatoes are tenders but not falling apart.
6. Add lemon juice. Cook for 10 minutes.
7. Remove thyme sprigs and Parmesan rinds.
8. Season with salt and pepper.
9. Ladle into bowls. Sprinkle each bowl with Parmesan cheese and parsley.

white beans, olive oil, stalks celery, carrots, onion, garlic, green beans, kale, potatoes, thyme, parmesan rinds, lemon, fresh parsley

Taken from www.epicurious.com/recipes/member/views/white-bean-soup-with-potatoes-and-kale-50020226 (may not work)