Creamy Tuscan White Bean & Kale Soup

Ingredients

- 4 servings +

• 2 cans cannellini beans or Great Northern beans, (15 oz each) rinsed and drained
• 2 tbsp extra virgin olive oil, plus extra for finishing drizzle
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 stalks celery, finely chopped
• 5 cloves garlic, minced
• 1 tbsp tomato paste
• 4 cups vegetable broth or chicken bone broth, low-sodium
• 1 piece Parmigiano-Reggiano cheese rind, optional but adds immense umami depth
• 3 cups lacinato (dinosaur) kale, stems removed, leaves chopped into bite-sized ribbons
• 1 tbsp fresh rosemary, finely minced
• 1 tsp fresh thyme leaves
• 1 tbsp fresh lemon juice, stirred in at the very end
• ½ cup Parmigiano-Reggiano, freshly grated, for serving