Chunky White Bean Soup With Pan-Fried Salami

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1 pound dried cannellini beans, soaked overnight in water and drained

2 tablespoons herbes de Provence

6 garlic cloves, 3 smashed, 3 thinly sliced

Kosher salt

2 tablespoons extra-virgin olive oil

1/2 pound spicy salami, such as Calabrese, cut into 1/2-inch dice

1 medium onion, finely chopped

2 carrots, finely chopped

2 celery ribs, finely chopped

6 cups chicken stock or low-sodium broth

3/4 pound kale, stems discarded, leaves finely chopped

Freshly ground pepper

1/2 cup chopped flat-leaf parsley

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