Bring olive oil to a medium heat in a large saucepan or dutch oven.
Add brown onion, diced carrots and diced celery. Sauté until the onion is tender and aromatic. Add garlic and continue to sauté for a further 2 minutes.
Add diced potatoes, stock, lemon juice, lemon zest and white beans. Stir to combine and bring to a boil. Once boiling reduce to a simmer. Place the lid on and leave to simmer for around 15 minutes, or until potatoes and carrots are tender.
Once potato and carrots are tender, turn off the heat and use an immersion blender to blend until smooth.
Add the kale and parsley and stir through. Once the kale is soft and tender, serve.
Turn heat off and serve soup warm topped with croutons, fresh parsley and cracked black pepper. Top with chilli flakes if a little spice is desired.
Notes
Storage
Store leftovers in an airtight container in the fridge for up to 5 days or freeze in an airtight container for up to 6 months.
Vegan Option
To make vegan, use vegetable broth instead of chicken broth.