Step 1

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic, anchovies and pepper flakes, then cook, stirring, until fragrant, about 30 seconds.

Step 2

Add the broth, rosemary, Parmesan rind and 1 cup of the beans. Bring to a boil over medium-high, then reduce to medium, cover and simmer for 15 minutes. Remove and discard the rosemary sprigs and Parmesan rind.

Step 3

Stir in the remaining beans and kale. Return to a simmer and cook, uncovered, until the kale is tender, about 5 to 7 minutes. Taste and season with salt and pepper. Serve drizzled with extra-virgin olive oil, sprinkled generously with grated Parmesan and with lemon wedges on the side.