White Bean Soup

Ingredients

• 1 whole garlic head
• 4 teaspoons olive oil, divided
• 1 cup finely chopped onion
• 3/4 teaspoon sea salt
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped peeled potato
• 1/4 cup finely chopped celery
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons tomato paste
• 6 cups Vegetable Stock
• 1 (16-ounce) can cannellini beans or other white beans, drained
• 4 cups chopped fresh kale
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (optional)

Preparation

1. Preheat oven to 350°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 teaspoon olive oil; wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat the remaining oil in a large saucepan over medium-heat. Add onion and salt; sauté 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
4. Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.