In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and sauté for about 3–4 minutes until it becomes translucent. Next, stir in 2 minced garlic cloves, cooking for an additional 1–2 minutes until fragrant.

Stir in 2 cans of drained and rinsed cannellini beans, allowing them to mingle with the aromatics for a minute. Pour in 4 cups of vegetable or chicken stock, bringing the mixture to a gentle simmer.

Use a potato masher to mash about half of the beans in the pot. Continue cooking on medium heat for another 3–5 minutes, stirring occasionally.

Add 4 cups of chopped kale to the pot, stirring it into the soup. Cook for another 3–4 minutes until the kale is vibrant green and just tender.

Remove the pot from heat and stir in the juice of half a lemon.

Taste your soup and season with salt and pepper according to your preference.