WHITE BEAN SOUP

1 whole garlic head
4 tsp olive oil, divided
1 C finely chopped onion
¾ tsp sea salt
½ C finely chopped carrot
½ C finely chopped peeled potato
¼ cup finely chopped celery
1 T chopped fresh rosemary
2 T tomato paste
6 C vegetable stock
1 (16 oz) can cannellini beans or other white beans, rinsed and drained
4 C chopped fresh kale or Swiss chard
2 T fresh lemon juice
¼ tsp freshly ground black pepper
2 T chopped fresh parsley (optional)

1. Preheat oven to 350 degrees
2. Remove white papery skin from garlic head (do not peel or separate the cloves).  Brush with 1 tsp olive oil; wrap in foil.  Bake at 350 for 1 hour; cool 10 minutes.  Separate cloves; squeeze to extract garlic pulp.  Discard skins.
3. Heat the remaining oil in a large saucepan over medium-high 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.
4. Stir in garlic and kale, simmer 10 minutes or until kale is tender.  Stir in lemon juice and pepper.  Garnish with parsley, if desired.  Yield:  8 cups