1 pound dried white beans (such as cannellini, Great Northern, or navy), rinsed and picked over
¼ cup extra-virgin olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
5 garlic cloves, minced
Salt and black pepper
6 cups vegetable stock
One 14.5-ounce can diced tomatoes
One 2-by-1-by-¼-inch Parmesan rind, cut into bite-sized pieces, if desired
3 fresh thyme sprigs
1 bay leaf
1½ pounds kale
1 tablespoon soy sauce
¼ cup roughly chopped basil leaves
Grated Parmesan cheese for garnish (optional)