Add chopped kale to the soup and cook until wilted, about 5 minutes. Squeeze in the juice of one lemon to brighten the flavors.
Serve:
Remove the bay leaf and, if used, the ham hock or sausage. Ladle the soup into bowls, and garnish with fresh chopped parsley.
Enjoy:
Serve the white bean soup hot with crusty bread on the side.
