Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook 6 to 8 minutes, stirring now and then, until the onion is soft and translucent.

Mince the garlic and add it with the thyme. Stir for 1 minute until fragrant. Do not let the garlic brown.

Pour in the broth and bring it to a boil. Lower the heat and simmer 10 minutes, until the carrots are tender when pierced with a fork.

Shred or chop the turkey into bite-size pieces. Drain and rinse the beans. Add both to the pot and simmer 5 minutes, just until the turkey is heated through. Cooked turkey turns stringy if you boil it hard, so keep the heat gentle.

Strip the kale leaves from the stems, chop them, and stir them in. Cook 3 to 4 minutes until the kale is wilted and tender but still bright green.

Turn off the heat. Stir in the lemon juice, salt, and pepper. Taste, and add more salt only if it needs it; broths vary a lot.

Ladle into bowls and top with parsley. Serve hot.