In a large pot over medium heat, warm 2 tablespoons of olive oil, then add 1 chopped onion, 3 minced garlic cloves, and a handful of fresh thyme. Sauté these aromatic ingredients for about 5 minutes, or until the onion turns translucent and the garlic becomes fragrant.

Once your vegetables are ready, stir in 2 stalks of sliced celery, 2 chopped carrots, and 2 diced potatoes. Pour in 6 cups of chicken stock along with salt and black pepper to taste. Increase the heat to bring the mixture to a rolling boil.

After bringing the soup to a boil, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, stirring occasionally, until the vegetables are tender.

Next, stir in 1 can of drained and rinsed cannellini beans and 2 cups of shredded cooked chicken. Gently mix, and then fold in 2 cups of chopped kale. Allow the soup to cook for an additional 5 minutes on low heat until the kale has wilted.

Once fully cooked, remove the pot from heat and gently stir in a handful of fresh parsley. Serve your Hearty Tuscan Style Chicken Soup hot, topped with grated Parmesan.