Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion, carrot, celery and garlic and saute for 5-7 minutes or until softened.

Add the diced tomatoes, broth, sprig of thyme, bay leaf and beans and stir to combine. Bring to a boil then reduce heat and simmer for 20 minutes. Stir in the kale during the last 5 minutes.

Remove from heat and remove the bay leaf and thyme sprig, then stir in the lemon juice. Adjust the seasoning as needed and enjoy!