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Heat the oil in a large pan and add the diced onion, carrot, and celery. Saute for 7 - 9 minutes, stirring often, until the vegetables have begun to soften. If they begin to stick to the bottom of your pan, add a splash of water.
Tip in the garlic, tomato paste, and seasonings, and cook for another 1-2 minutes.
Pour in your white wine to deglaze the pan and let the wine cook down for a few minutes before adding the vegetable stock and white beans.
Use a hand blender to blend about ⅓ of the pan (more if you want a smoother soup), then leave the soup to simmer for 5 - 8 minutes. The sauce should start to thicken.
Stir in your kale, season to taste, and then remove the pan from the heat.
Serve with the cheese grated on top, the lemon cheese, some red pepper flakes, and a drizzle of extra virgin olive oil.