How to Make It
1. Place beans, stock, onion, carrot, rosemary, and Parmesan rind in a 6-quart slow cooker. Top with chicken; cover and cook on low until beans and vegetables are tender, 7 to 8 hours. Transfer chicken to a cutting board; let stand until cool enough to handle, about 10 minutes. Shred chicken, discarding skin and bones.
2. Return shredded chicken to slow cooker; stir in kale. Cover and cook on high until kale is tender, 20 to 30 minutes. Stir in lemon juice, salt, and pepper; remove and discard Parmesan rind. Ladle soup into bowls. Drizzle evenly with oil; sprinkle with grated Parmesan, parsley, and rosemary.
Also appeared in: Cooking Light, September, 2021,Soups & Stews