Kale and White Bean Soup

Has anyone tried this soup recipe that Michelle sent out?  It sure looks tasty!  

Kale and White Bean Soup

 

Ingredients

·                                 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

 

Directions

1.                            Heat the oil in a large pot over medium-high heat.

2.                            Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ 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.