Source: Sundays at Moosewood Cookbook

1/2 lb kale (about 4 cups chopped)
4 large garlic cloves, minced or chopped
6 cups cooked canellini beans
4-5 cups stock or water
2 heaping T tomato paste
6 fresh sage leaves
1 t salt
freshly ground black pepper
1/2 cup finely ground cornmeal
2 T fresh lemon juice
freshly grated parmesan cheese

Remove the stems from the kale and coarsely chop the leaves. Soak the leaves in a bowl of cold water while you prepare the soup. In a soup pot, saute the garlic in the olive oil for about 30 seconds. Add about 1/2 of the cooked beans and part of the water or stock to the pot. Puree the rest of the beans and stock in a blender or food processor along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste. Mix the cornmeal with the lemon juice and enough water to make one cup. Pour this paste slowly into the simmering soup while stirring constantly to prevent lumps from forming. Simmer the soup for another 10-15 minutes, stirring occasionally. Use a heat diffuser, if necessary, to prevent scorching. Taste and adjust seasonings. Serve immediately topped with freshly grated parmesan cheese.