Drain and rinse one can of white beans, and blend/mash the other can (including its juices) until smooth. Set aside.

In a large pot, heat the olive oil over medium heat. Once hot, add the carrot, onion, and celery with a pinch of salt. Cook for 5-8 minutes until the veggies are fragrant and softened.

Add the garlic, oregano, thyme, sage, paprika, red pepper flakes (if using), salt and pepper. Stir well, cooking for about a minute until the garlic is fragrant.

Add the chicken broth, white beans, and potato and stir well. Bring to a simmer then cover and reduce the heat. Cook for 12-15 minutes, until the potato is fork tender.

Once the diced potatoes are tender, add the kale and cook for 3-5 minutes until it is wilted. Turn off the heat and stir in the canned coconut milk and lemon juice, then taste and add more salt as needed (this will depend on how salty your broth is!).

Assemble. Separate the soup into three meal prep containers and top with parsley (optional). Let the soup cool completely before storing. That's it!