Add olive oil to stock pan over medium heat. Add diced carrots. Let sautés for 3 minutes.
Add diced celery and diced onions to pot. Continue to sauté vegetables for another 3 minutes.
Add diced garlic sauté for another 2 minutes.
Add cooked chicken, beans, chicken stock, herbs, and spices. Stir.
Allow to simmer on medium low heat for 1 hour or more.
Before serving, slice kale into thin ribbons and add to hot soup.
Taste soup and add additional salt and pepper as needed.
Cook for an additional 10-15 minutes or until kale reaches desired tenderness.
Serve topped with grated Parmigiano-Reggiano cheese.