White Bean and Ham Soup with Wilted Kale and Parmesan

From Ed Frindt & Whitney Beaver

Ingredients
¼  cup  plus 1 tablespoon olive oil, plus more for drizzling
1 teaspoon crushed red pepper flakes
4  cloves  garlic thinly sliced
1  large onion, thinly sliced
4  celery stalks, finely chopped
1  sprig rosemary
kosher salt and freshly ground black pepper
1  Parmesan rind (optional), plus shaved Parmesan for serving
1  pound  dried white beans or chickpeas, soaked overnight, drained
1  bunch  kale ribs and stems removed, leaves coarsely chopped
2  teaspoons  fresh lemon juice

Preparation
Heat ¼ cup oil in a large Dutch oven over medium heat. Cook garlic until soft, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper.
Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.

Add Parmesan, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3–4 hours.

Lightly crush some beans to give stew a creamy consistency. Mix in kale. season with salt and pepper. Cook until greens are wilted, 5–8 minutes.

Divide among bowls; top with lemon juice, shaved Parmesan

Keep up the good work!