Instructions:
Chop up and sauté all the veggies except kale until aromatic. Salt and pepper to season.
Add hunk of parmesan (or rind) and broth. Bring to a simmer and cook until carrots are tender.
Add white beans and kale and simmer for 5 more minutes.
Stir in cooked pasta (you can cook in the same pot, but I often accidentally overlook).
Finish with chopped parsley, grated parmesan, and a splash of lemon juice.
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