Lemony Beans and Greens Stew

Heat a large pot and add 2 tablespoons of olive oil. Add chopped garlic and onion, sauté until fragrant and lower heat. Add sage leaves and beans, sauté for a couple more minutes on low. Add water and bring to a boil. Add halved lemons (remove seeds, as seeds will make broth bitter). Season with salt and pepper. Lower heat and cover to simmer for about 45 minutes to an hour. Turn off heat and let cool. Remove lemons. Using a ladle, spoon half the soup into a blender (try to get a bunch of beans, this is what will thicken the soup). Blend until creamy. Add blended mixture back into the soup. With the heat off, add chopped kale. Mix in until kale softens. Stir in the remaining olive oil. Serve in bowls!