Kale and White Bean Soup

Heat the oil in a large pot over medium-high heat.

Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.

Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.