Add 1/4 cup olive oil and crushed garlic to a cold dutch oven. Heat to medium high and sauce garlic until it starts to turn color. Remove and discard garlic.
Fry the chicken breasts in until skins are golden brown - about 10 minutes. Set aside on paper towels to drain. Remove excess oil from pot leaving remaining bits.
Add lemon juice, and half the white wine. Scrape up bits from bottom of the pan. Reduce heat to medium. Add kale, smashed garlic, and a pinch of salt and cover pot for 5-10 minutes until kale is wilted.
Add remaining wine and chicken stock, tomatoes, and beans. Nestle chicken thighs back in to pot, skin side up. Cook covered for 25 minutes on medium low heat. Remove lid and taste for seasoning. Continue cooking until kale and chicken are to desired doneness.
Garnish with parmesan reggiano, chopped parsley, and olives.
Tuscan Kale Soup with Chicken, Beans, and White Wine by Eat Up! Kitchen at https://eatup.kitchen/tuscan-kale-soup-chicken-beans-white-wine/