Instructions

1. Microwave onions, oil, garlic, and pepper flakes in bowl, stirry occasionally, until onion are softed, about 5 minutes
2. Transfer to slow cooker. Stir in beans, broth, water, and 1/2 teaspoon salt.
3. Cover and cook until beans are tender, 9 to 10 hours on low, or 6 to 7 hours on high
4. Stir in Kale and rosemary, cover, and cook on high until kale is tender, 20 to 30 minutes.
5. Discard rosemary, stir in parmesan and lemon juice and season with salt and pepper.
6. Drizzle each serving with olive oil and serve with extra cheese.