Lemon Rosemary Bean Soup

Step 1: Combine 1 can of Cannellini beans and 1 cup of broth in a blender

Step 2: Blend until completely smooth.

Step 3: Set aside.

Step 4: Heat oil in a large stockpot

Step 5: Add onions and carrots

Step 6: Cook until softened, stirring occasionally, about 6 or 7 minutes.

Step 7: Add garlic, salt, and pepper;

Step 8: Cook 2 minutes.

Step 9: Add remaining can of Cannellini beans, chickpeas, and rosemary; stir to combine,

Step 10: And cook for 1 minute.

Step 11: Stir in blended bean and broth mixture, remaining 3 cups broth, bay leaf and chopped kale.

Step 12: Bring mixture to a boil; reduce to a simmer and cook, uncovered, 35 minutes, or until soup slightly thickens. Stir in lemon zest and juice.

Step 13: Gradually sprinkle in Parmesan cheese, stirring continuously (don't add it all at once or it will clump).

Step 14: Take out bay leaf

Step 15: Ladle soup into each of 8 bowls, and garnish with additional Parmesan cheese and cracked black pepper