INGREDIENTS
2
Chicken breasts, bone-in
1 lb
Cannellini beans, dried
1 cup
Carrots
1/4 cup
Flat-leaf parsley, leaves
4 cups
Kale
1 tsp
Rosemary, fresh
1 cup
Yellow onion
6 cups
Chicken broth, unsalted
1 tbsp
Lemon juice
1/2 tsp
Kosher salt
1/2 tsp
Pepper, ground
2 tbsp
Olive oil, extra-virgin
1
parmesan cheese rind plus