In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat for about 1 minute. Add 1 diced sweet Vidalia onion and 2 chopped celery stalks, sautéing until the onion is translucent and softened, around 7 minutes.

Next, incorporate 2 cups of shredded green cabbage into the pot, cooking for about 3 minutes until it wilts down. Stir in 4 minced garlic cloves and sauté for another 1–2 minutes, or until fragrant.

Pour in 6 cups of low-sodium chicken broth and add 2 cups of shredded cooked chicken. Include one 15-ounce can of drained cannellini beans along with 1 tablespoon each of dried parsley and dried oregano. Season with salt and black pepper to taste, then bring the mixture to a boil over high heat.

Once boiling, add 4 cups of chopped kale leaves and 1 sliced zucchini to the soup. Reduce the heat to medium and cook for an additional 1-2 minutes until the kale is wilted and the zucchini is tender.

Taste the soup, adjusting the seasoning with more salt or pepper if needed. If desired, stir in 1 tablespoon of fresh lemon juice. Remove from heat and ladle the Kale, White Bean, and Chicken Soup into bowls.