Kale and White Bean Soup

This is a recipe taken from the most recent Real Simple Magazine and Paul and I love loved this dish. I made it on New Years Eve before we went out for the night and it was the perfect meal. It was so full of flavor and filled us up. The left overs were even better because the soup was able to sit and soak up the flavors even more. I'm definitely on a soup kick right now and this was a favorite.

Kale and White Bean Soup

• 2 Tbsp 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 (4 ounces)
• 1 bunch kale, thick stems discarded and leaves torn into 2 inch pieces (8 cups)
• 2 Tbsp chopped fresh rosemary
• 1/2 cup shaved Parmesan, plus 1 piece Parmesan rind
• 1 Tbsp fresh lemon juice
• 1 loaf country bread, warmed

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

I served it with a lemon wedge to squeeze over the top because I always go for extra lemon, but you can do it how you like. If you try it, do tell! I'd love to know your thoughts. :)