In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for about 3-5 minutes until they turn translucent and fragrant.

Next, incorporate 2 chopped celery stalks, 2 diced carrots, and 2 medium diced potatoes into the pot. Cook for another 5-7 minutes, stirring often, until the vegetables soften.

Pour in 6 cups of chicken stock and season with salt and freshly cracked black pepper to taste. Increase the heat until the mixture comes to a gentle simmer.

Stir in 1 can of drained cannellini beans and 2 cups of shredded cooked chicken. Let the soup continue to simmer for another 5 minutes.

Add 2 cups of chopped kale and cook for an additional 5 minutes, until the kale wilts beautifully.

Ladle the soup into bowls while it's still piping hot, and garnish with freshly chopped parsley and a sprinkle of grated Parmesan.