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Heat a medium sized skillet over medium heat on the stove.
When the skillet is hot, add the oil.
Add the onion & chopped mushrooms. Saute until onions are done.
Add garlic & carrot, sauté until fragrant. About 30 seconds.
Add beans and season with a dash of salt and pepper. Stir and make sure the beans are coated with the garlicky goodness in the pan.
Add your stock and kale and continue to cook until the kale has wilts.
Season with the ½ tsp of kosher salt, stir and add the parsley and a squeeze of lemon.
To serve, spoon beans and kale into bowls, tops with parmesan cheese, crushed red pepper if using, and a drizzle of extra virgin olive oil and pieces of crusty bread on the side.