Kale and White Bean Soup

•  Heat 2tbs olive oil in a large pot over medium-high heat
• Add 4 cloves of chopped garlic, 2 stalks of celery sliced, 1 large onion chopped, 1.5tsp salt, 1/2tsp pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes
• Add 2 15.5oz cans of cannellini beans, rinsed, 1 cup small soup pasta, 1 bunch of kale, thick stems removed & torn into 2-inch pieces, 2 tbs chopped rosemary, 8 cups water, parmesan rind. Cover and bring to boil.
• Reduce heat and simmer until pasta and kale are tender, 4 to 5 minutes
• Remove rind
• Stir in 1tbs lemon juice
• Sprinkle with parmesan
• Serve with bread