Ingredients
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1 (8 oz) piece dry salami
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2 tbsp olive oil
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1/2 (16 oz) bag chopped kale greens
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2 (15.5 oz) cans cannellini beans, drained and rinsed
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1 lemon
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1/2 cup grated Parmesan cheese, plus more for serving
Steps
1
Cut the salami into bite-size cubes. In a large pot, heat the oil on medium. Add salami cubes. Cook 5 min., stirring often. Transfer cooked salami to a plate and reserve.
2
To pot still on medium, add the kale in batches and cook 2 min., until slightly wilted, stirring often. To pot, add 3 cups water and the beans. Season well with salt and pepper. Heat to a boil on high. Simmer 8–10 min., until kale is completely tender.
3
Remove soup from heat. Transfer half of soup (2½ cups) to a blender. Purée until smooth and then return to pot. Juice the lemon into soup and stir in the Parmesan. Top with reserved salami and more Parmesan, if desired.
