Heat olive oil in a deep pot over medium heat. Add chopped onion, leek, carrot, Italian and Greek seasoning, and parsley. Cook for about 7-8 minutes, stirring occasionally, until vegetables are very tender.
Stir in minced garlic, and cook for 1 minute.
Stir in beans, cubed potato, vegetable stock, and parmesan rind (if using)*. Cook until the potatoes are very tender, about 20 minutes.
Remove parmesan rind (if using), and transfer half of the soup to a blender and carefully blend until smooth.**
Pour the blended soup back into the pot, and stir in the kale. Cook until the kale is softened and bright green, about 2-3 minutes. Remove the pot from the heat.
Stir in fresh lemon juice*, and season with more salt and pepper to taste.
Serve hot with crusty bread for dipping, if desired.