Heat the ​​extra virgin olive oil in a very large soup pot or Dutch Oven over medium heat then add the carrots, celery, and onion or shallot. Season with seasoned salt and pepper to taste then saute until the vegetables are tender, 10-12 minutes. If the vegetables are taking too long to soften, add a glug of stock or a few Tablespoons water to the pot then place the lid on top and steam for a few minutes. Add the garlic then saute until fragrant, 1-2 minutes.

Add the chicken or vegetable stock, beans, potatoes, peppers, corn, Italian seasoning, bay leaves, and parmesan cheese rind, if using, then turn the heat up to high to bring the soup to a simmer. Turn the heat back down to medium then simmer until the potatoes are tender, 15-20 minutes, stirring occasionally.

Add the kale then simmer until tender, 5 minutes. Squeeze in a bit of fresh lemon juice — the soup shouldn’t taste lemony, just brightened — plus more seasoned salt and pepper if desired.

Remove the bay leaves (you can leave the parmesan cheese rind in the soup to continue to flavor it) then scoop the soup into bowls and top with parmesan cheese and/or 1/2 — 1 teaspoon pesto per bowl.