Heat extra virgin olive oil in a 6-quart enameled Dutch oven or heavy soup pot over medium heat. Add diced onion, carrots, and celery (the classic Italian soffritto). Cook for 6 to 8 minutes, stirring occasionally, until vegetables are tender and fragrant.

Stir in minced garlic, fresh rosemary, thyme, kosher salt, and black pepper. Sauté for 60 to 90 seconds until the herbs and garlic release their fragrant oils without browning.

In a small bowl, scoop out 1 cup of the rinsed cannellini beans with 1/2 cup of chicken bone broth and mash roughly with a fork (or immersion blender) into a smooth paste. This is the authentic Tuscan technique for creating a naturally luscious, velvety soup body without heavy flour or cornstarch.

Add the mashed bean paste, the remaining whole cannellini beans, shredded chicken breast, low-sodium chicken bone broth, and the parmesan cheese rind into the Dutch oven. Bring to a gentle boil, then lower heat to medium-low and simmer uncovered for 15 minutes to marry the rich flavors.

Discard the parmesan cheese rind. Stir in the heavy cream and sliced Tuscan kale ribbons. Simmer gently for 3 to 4 minutes until the kale turns tender and deep emerald green.

Remove the pot from heat. Stir in freshly grated Parmigiano-Reggiano and fresh lemon juice to brighten the rich broth. Ladle into wide warm bowls, drizzle with extra virgin olive oil, and serve with toasted crusty artisan bread!