In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 chopped onion and 3 minced garlic cloves. Sauté for about 4–5 minutes until the onion becomes translucent.

Stir in 2 diced celery stalks, 2 chopped carrots, and 2 diced potatoes. Cook the mixture for another 5–7 minutes until the vegetables begin to soften.

Pour in 6 cups of chicken stock, followed by salt and pepper to taste, and 1 teaspoon of thyme. Add 1 can of drained cannellini beans and 2 cups of shredded chicken. Bring to a gentle simmer for about 10 minutes.

Fold in 2 cups of chopped kale and ¼ cup of fresh parsley. Cook for an additional 5 minutes until the kale is tender.

Remove from heat and stir in ¼ cup of finely grated Parmesan cheese. Serve hot with toasted bread on the side.