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In a large soup pot, heat the oil over medium high. Add the chopped onion and let it sweat about five minutes, until you see a little color on it. Give it a little pinch of salt. Add the ground chicken and break it up with a wooden spoon. Once it’s all cooked through, add a pinch of salt, the Italian seasoning, garlic and onion powders. Stir the seasonings in and go another minute or two.
Add the beans, kale, stock, and one cup of water to the pot; bring to a boil. Reduce the heat to a simmer, and let this go about ten minutes, just to marry the flavors and make sure the kale is wilted. Add a good pinch of salt and the juice from half the lemon. Give it a taste. Need more salt? More lemon? Make it happen.
Ladle the soup into bowls and garnish with freshly grated parmesan cheese. Drizzle your best oil right over the top and spritz with more lemon, if desired. (You know the answer here.)
Serves four-six! (add another cup of water (or stock) if you need to extend it!)