Method
Heat the oil and cook the onion, carrot, and celery until tender, 8–10 minutes. Add the garlic and rosemary for 30 seconds.
Add the beans and stock. Simmer for 15 minutes, then lightly mash some beans against the side of the pot for body.
Add the kale and simmer until tender, 8–10 minutes.
Finish with lemon juice and adjust seasoning.
Notes
A Parmesan rind can simmer with the broth for added savoriness; remove it before service.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the vegetable-stock option, use All-Purpose Vegetable Stock.
- For the chicken-stock option, use Roasted Chicken Stock.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Its opening aromatic step is related to Classic Mirepoix, while the soup remains fully specified above.
- Serve with Rosemary Sea-Salt Focaccia.