In a small bowl, add the onion powder, onion flakes, dried basil, oregano, thyme, rosemary, bay leaf, pepper, and a hefty pinch of kosher salt.
In a large soup pot or dutch oven, heat olive oil over medium high heat. Add the Soup Veggies and cook for 5-7 minutes, stirring occasionally. Add the minced garlic and cook for about a minute, stirring occasionally, until fragrant. Reserve 1/2 the cooked veggies for Chicken Curry Katsu.
Add the chicken stock, lemon juice, spice mixture, and sun dried tomatoes and bring to a boil. Once boiling, reduce to a simmer for 10 minutes, stirring occasionally. Add the miso paste and cannellini beans. Stir together and let simmer for another 5 minutes.
Add the chopped kale, stirring well. Remove from the heat. Serve and garnish with Parsley and bread on the side.

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