Ingredients

• 1 pound dried cannellini beans, soaked overnight and drained (see Tip, above)

• 6 cups unsalted chicken broth

• 1½ cups chopped yellow onion

• 1½ cups sliced carrots

• 1 (4-ounce) Parmesan cheese rind plus ⅔ cup grated Parmesan cheese, divided

• 1 teaspoon finely chopped fresh rosemary

• 1 teaspoon garlic powder

• 1½ teaspoons salt, divided

• 2 bone-in, skin-on chicken breasts (1 pound each)

• 4 cups chopped stemmed kale

• 1½ tablespoons lemon juice

• ½ teaspoon ground pepper

• 2 tablespoons extra-virgin olive oil

• ¼ cup flat-leaf parsley leaves