Chunky White Bean Soup with Pan-Fried Salami

In a large saucepan, combine the beans with 1 tablespoon of the herbes de Provence and the smashed garlic cloves. Add water to cover by 1 inch and bring to a boil. Simmer over moderately low heat until the beans begin to soften, about 25 minutes. Add 1 tablespoon of salt and continue simmering until the beans are tender, 20 minutes longer. Drain the beans.

Meanwhile, in a large enameled cast-iron casserole or soup pot, heat the olive oil. Add the salami and cook over high heat until crisp, about 5 minutes. Using a slotted spoon, transfer the salami to a plate. Add the onion, carrots, celery and the 3 sliced garlic cloves and the remaining 1 tablespoon of herbes de Provence. Season with salt and cook over moderate heat for 2 minutes, then cover and cook until softened, about 10 minutes.

Add the beans and chicken stock to the vegetables. Transfer half of the soup to a blender and pulse just until the beans are coarsely chopped; return the soup to the casserole. Add the kale and simmer until it is tender, about 15 minutes. Stir in the reserved salami and season with salt and pepper. Ladle the soup into bowls, garnish with the parsley and serve.