White Bean Soup

• 1 whole garlic head
• 4 teaspoons olive oil, divided
• 1 cup finely chopped onion 
• 3/4 teaspoon sea salt
• 1/2 cup finely chopped carrot 
• 1/2 cup finely chopped peeled potato
• 1/4 cup finely chopped celery
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons tomato paste
• 6 cups vegetable stock
• 1 (16-ounce) can cannellini beans or other white beans, drained
• 4 cups chopped fresh kale
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (optional)

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 teaspoon olive oil; wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat the remaining oil in a large saucepan over medium-heat. Add onion and salt; sauté 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.
 
Serves 4 (2 c.); 242 calories.

VERDICT:  I roasted the garlic a day ahead, which made this feel a little less time-consuming.  All in all, it's good enough.  I guessed on the rosemary instead of measuring, which was a bad idea.  I also threw in the whole potato instead of just 1/2 c., which doesn't seem to have done any damage.  Keep.