What You Need
Heat the oil in a HexClad 5.5 Qt Hybrid Deep Sauté Pan over medium. Add onion, carrot, celery, garlic, and thyme, and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and starting to turn golden, about 7 minutes.
Pour wine into the sauté pan and turn the heat up to high. Boil until wine is mostly evaporated, about 2 minutes. Stir in broth and beans and return to a boil. Reduce the heat to medium and simmer until the vegetables are tender and beans are creamy, about 15 minutes. Stir in the kale and lemon juice and cook, until just wilted, about 3 minutes more. Season with salt and pepper.
Meanwhile, combine the sundried tomatoes and any oil in the jar with the basil. Serve the soup topped with sundried tomato mixture and a generous sprinkle of parmesan.