1medium Gold Potatopeeled and cut into small cubes
Parmesan RindOR 1/4 cup grated Parmesan
1tbsp.fresh Lemon Juice
Salt & Freshly Cracked Black Pepperto taste
Heat olive oil in a deep pot over medium heat. Add chopped onion, leek, carrot, Italian and Greek seasoning, and parsley. Cook for about 7-8 minutes, stirring occasionally, until vegetables are very tender.
Stir in minced garlic, and cook for 1 minute.
Stir in beans, cubed potato, vegetable stock, and parmesan rind (if using)*. Cook until the potatoes are very tender, about 20 minutes.
Remove parmesan rind (if using), and transfer half of the soup to a blender and carefully blend until smooth.**
Pour the blended soup back into the pot, and stir in the kale. Cook until the kale is softened and bright green, about 2-3 minutes. Remove the pot from the heat.
Stir in fresh lemon juice*, and season with more salt and pepper to taste.
Serve hot with crusty bread for dipping, if desired.
*If not using a parmesan rind, sprinkle in 1/4 cup of finely grated parmesan alongside the lemon juice in step #6 instead.**Alternatively, use an immersion blender. Also use your judgment here: you can leave this chunky without blending, blend the entire soup, or blend to your desired consistency.