Halve, peel, and finely dice the onion. Peel and finely dice the carrot. Finely dice the celery. Mince or grate the garlic. Core and dice the tomatoes. Drain and rinse the cannellini beans.

Heat a drizzle of oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, tossing, for 5-6 minutes, until softened. Season with salt and pepper. Add the garlic and tomato and cook another 1-2 minutes, until fragrant.

Add the vegetable stock concentrate, cannellini beans, 4 cups water, and a large pinch of salt to the pot and bring to a boil. Reduce to a low simmer for about 10 minutes. Season with salt and pepper.

Meanwhile, remove and discard the ribs and stems from the kale, then thinly slice the leaves. Chop the parsley leaves. Stir the kale into the soup and simmer until tender. Remove pot from heat and stir in the parsley. Taste and season with salt and pepper.

Divide the soup between bowls and top with the Parmesan cheese and a drizzle of olive oil. Enjoy!