White Bean Soup

• 1 whole garlic head
• 4 teaspoons olive oil, divided
• 1 cup finely chopped onion
• 3/4 teaspoon sea salt
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped peeled potato
• 1/4 cup finely chopped celery
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons tomato paste
• 1 (16-ounce) can cannellini beans or other white beans, drained
• 4 cups chopped fresh kale
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (optional)

1. Preheat oven to 350u0b0.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 teaspoon olive oil; wrap in foil. Bake at 350u0b0 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat the remaining oil in a large saucepan over medium-heat. Add onion and salt; saute 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
4. Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.

garlic, olive oil, onion, salt, carrot, potato, celery, rosemary, tomato paste, cannellini beans, fresh kale, lemon juice, freshly ground black pepper, fresh parsley

Taken from www.myrecipes.com/recipe/white-bean-soup-0 (may not work)