4 small carrots, peeled and cut into coins (about a cup and a half)
3 celery ribs, sliced
1 bunch of kale, stems removed and torn into bite-sized pieces
2 (15-ounce) can cannellini beans, drained and rinsed
1 tablespoon fresh parsley, chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
6 cups chicken stock
Juice from ½ lemon
Grated parmesan cheese, for serving (optional)
Heat the olive oil in a stockpot over medium heat. Add the onions and cook them until they start to soften. Add the carrots and celery. Cook it all for about five minutes or so. Add the kale and let it cook down, another five minutes or so.
Add the beans, parsley, salt, and pepper and give it all a good stir. Add the chicken stock, bring the pot to a simmer. Simmer the soup for about 30 minutes or until the carrots are fork tender. Stir in the lemon juice, ladle into bowls, garnish with the cheese, and serve.