Italian White Bean Soup

Ingredients:

2 tablespoons  olive oil
4 cloves garlic, chopped
3 stalks celery, sliced
1 large onion, chopped
salt and black pepper
3 cans (15 ounces each) cannellini beans, rinsed and drained
1 cup small pasta ditalini or orzo, cooked al dente
8 cups chicken or vegetable stock
1  bunch kale, thick stems discarded and leaves torn into 2-inch pieces
2  tablespoons  chopped fresh rosemary
1/2 cup freshly grated Parmesan
1  tablespoon  fresh lemon juice

Directions:

Heat the oil in a large pot over medium-high heat. Add the celery and onion and cook until tender. Add garlic and cook another 30 seconds, stirring constantly.  Add the beans, kale, and  stock. Cover and bring to a boil. Reduce heat to a simmer and cook until kale is tender.  Use a potato masher to mash up beans a bit. Stir pasta, rosemary, and lemon juice. Serve with Parmesan on top.