In a large pot heat oil over medium heat.
Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are just tender.
Add garlic and cook for 2 more minutes.
Add in chicken stock, white beans, chicken, salt and pepper and dill. Bring to a boil then reduce to a simmer.
Simmer for 20 minutes stirring occasionally.
Add kale and lemon juice. Cover and simmer for another 10 minutes.
Serve with Parmesan.