Wash and chop the kale into bite-sized pieces, set aside. Peel and dice the potatoes into small cubes. Gather and drain your canned white beans.

In a large pot over medium heat, drizzle in a splash of olive oil. Once heated, add the chopped onions and sauté until translucent, about 5 minutes.

Add the diced potatoes to the pot, then pour in the vegetable broth and add the drained white beans, lemon zest, and dried tarragon. Bring to a gentle boil.

Reduce heat to simmer, uncovered for about 20 minutes until potatoes are fork-tender and soup is bubbling softly.

Using an immersion blender, partially blend the soup until creamy but still with hearty chunks.

Stir in chopped kale until wilted. Adjust seasoning and serve hot.