Here's What You'll Need
olive oil, onion, carrot, celery, garlic, crushed tomatoes, tomato paste, chicken broth, rosemary, white beans, lacinato kale, lemon, parmigiano reggiano
Heat olive oil in in a soup pot. Add chopped onion, carrot, and celery, stirring often, then cook until tender, about 6-8 minutes. Add garlic and salt, then cook 1 minute more.
Add crushed tomatoes, tomato paste, chicken stock, fresh rosemary. Bring to a boil over high heat, then reduce soup to a simmer. Cook for 20 minutes.
Remove the rosemary, discard. Use an immersion blender to process until smooth and creamy. Return soup to the pot, stir in salt, pepper, taste and adjust seasoning.
Add white beans and kale. Allow soup to simmer for 10 minutes. Squeeze juice from ½ a lemon into the soup, stir. Add salt or pepper to taste. Serve immediately!