1-First, prepare all your ingredients by washing and chopping: small dice the yellow onion, carrot, celery, red potatoes, and sundried tomatoes, then mince the garlic and remove veins from the Tuscan kale. Heat a large stockpot over medium-high heat and sauté the onions, carrots, and celery for 5 to 7 minutes, adding a splash of water or broth if needed to keep things from sticking.

2- Add the minced garlic and cook for 30 seconds to 1 minute until fragrant.

3- Pour in the 1½ cups vegetable broth, 3½ cups water or broth, 1 tablespoon lemon juice, finely chopped sundried tomatoes, the full spice mixture (including garlic powder, onion powder, dried minced onion flakes, basil, oregano, thyme, marjoram, rosemary, cumin if using, bay leaf, sea salt, black pepper, and red pepper flakes), and optional nutritional yeast. Bring everything to a boil.

4- Reduce to a simmer, add the 3 cups diced red potatoes, cover, and cook for 15 to 20 minutes until the potatoes are almost tender.

5- Stir in the 1 to 3 teaspoons miso and the drained cannellini beans, then simmer for another 5 minutes. Taste and adjust seasoning as needed.

6- Add the 3 cups prepared Tuscan kale and simmer until both the potatoes and kale reach your desired tenderness. Finally, remove the bay leaf before serving, and top with chopped parsley and extra red pepper flakes if you like.