Real Simple, January 2010

Hands-on time: 25 minutes
Total time: 30 minutes
Serves 8

2 tablespoons olive oil
4 cloves of garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
Kosher salt and black pepper
2 15.5-ounce cans cannellini beans, rinsed
1 cup small soup pasta (4 ounces; such as tubettini, ditalini, or orzo – I used orzo)
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
2 tablespoons chopped fresh rosemary
1/2 cup shaved Parmesan (2 ounces), plus 1 piece of Parmesan rind (optional)
1 loaf of country bread, warmed

Heat the oil in large pot over medium-high heat. Add the garlic, celery, onion, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

Add the beans, pasta, kale, rosemary, 8 cups of water, and the Parmesan rind (if using – I used); cover and bring to a boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.