Remove and discard the bay leaf. Transfer about 3 cups of soup (mostly solids) to a blender and puree until smooth.
Return the puree to the soup pot and add the beans, kale, salt, pepper, and 2 tablespoons of the rosemary. Cook until the kale is tender, about 10 minutes. Stir in the vinegar.
Divide the soup among eight bowls and garnish with the cheese and remaining 1 tablespoon of rosemary.
I did make a few small changes. Rather than the large kale, I used baby kale.
I also added 2 banana peppers to the soup. Other than that, I made the recipe exactly as instructed and the verdict is....it is a wonderful soup, and I will be making it again!
Next week I'll have another, so drop back by.