1. Place a large soup pot on the stovetop over medium heat. Once hot, add two tablespoons olive oil and the onion, carrots, and celery. Sauté for 10 minutes, stirring frequently. Watch the temperature and adjust accordingly, allowing the onion to become translucent and the vegetables to soften without browning.

2. While the vegetables cook, mince the garlic and peel and cube the potatoes. After the vegetables have cooked for 10 minutes, add the remaining tablespoon of oil and the garlic. Stir to combine and let cook for 2-3 minutes, stirring frequently.

3. Add the potatoes, broth, canned tomatoes, green beans (or mixed vegetables), kale, beans, and seasonings. Stir to combine, increase the temperature, bring to a boil, and immediately reduce to a simmer. Stir again and place a lid slightly ajar on the pot, allowing steam to escape. Let the soup simmer, stirring occasionally, for 30 minutes, or until the potatoes are fork tender.

4. Serve topped with optional Parmesan cheese shreds and/or chopped parsley along with bread and butter.