> 1 (8 oz) piece dry salami
> 2 tbsp olive oil
> 1/2 (16 oz) bag chopped kale greens
> 2 (15.5 oz) cans cannellini beans, drained and rinsed
> 1 lemon
> 1/2 cup grated Parmesan cheese, plus more for serving
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.
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.
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.