In a large soup pot, heat 1 tablespoon of the divided olive oil over medium-high heat. Add the finely chopped onion, carrots, and celery. Sauté for 5-8 minutes or until the vegetables are very soft.

Add the minced garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and coarse kosher salt. Cook for about 1 minute, stirring constantly to prevent the garlic from burning or browning.

Stir in the rinsed and drained beans, shredded kale, cooked shredded chicken or turkey, chicken broth, and the remaining olive oil (this is optional). Bring the soup to a low simmer and cook for 10-20 minutes, or until the kale is wilted. If you have more time, let it simmer longer over low heat for richer flavor.

Carefully remove the herb stems from the soup. Stir in the fresh lemon juice, then season with more salt and freshly ground black pepper to taste (these are optional and to your preference). Serve hot, topped with grated Parmesan cheese and a thick slice of crusty bread with butter.