Tuscan White Bean & Kale Soup

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2 tablespoons water

2 shallots, chopped

3 cloves garlic, minced

2 large carrots, peeled and chopped

2 celery stalks, chopped

1 teaspoon chopped fresh rosemary

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes

1 teaspoon salt

½ teaspoon black pepper

5 cups vegetable broth

2 (15-ounce) cans cannellini beans, drained

4 cups chopped lacinato kale, stems removed

1 tablespoon lemon juice

2 teaspoons chopped fresh parsley

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