Kale, Lemon and White Bean Soup

PREPARATION

1. Heat the oil in a large pot over medium-high heat. Add the shallot and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
2. Meanwhile, transfer 1 cup of the beans to a bowl along with 1/2 cup of chicken broth. Use the back of a fork to press and mash until mostly smooth then add to the pot.
3. Add the remaining un-smashed beans and chicken broth to the pot along with the crushed red pepper and kale, and bring to a boil over medium-high heat. Reduce the heat, and simmer until flavorful, 7 to 10 minutes.
4. Remove the pot from the heat and add the lemon zest and juice. Stir in ¼ cup of the Parmesan cheese and season to taste with salt and pepper. Portion into bowls and garnish with the remaining Parmesan cheese and a drizzle of olive oil. Serve with bread.