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Immerse the beans in cold water and soak overnight for at least 12 hours. Rinse and set to the side.
In a large soup pot, on low-medium heat, fry the onion and garlic in olive oil until translucent.
Add the potato and continue to fry for another minute.
Add the vegetable stock, juice from one lemon and beans. Simmer for 40 minutes, or until the beans are soft.
Add the pasta (which is optional) and Parmesan cheese, and continue to simmer until the pasta is al dente, approximately 10 minutes.
Add the kale and simmer until it’s tender and the pasta soft. You may need to add some boiling water to the soup, as some of the stock may have evaporated (½ – 1 cup should be sufficient).
Serve with a drizzle of olive oil on top, season with salt, pepper and grated Parmesan cheese.