Ingreadient

• 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