In a 6-8 qt soup pot over medium-high heat, add the olive oil and onion.
Sauté until translucent, then add the garlic, lemon paste and savory. Stir until fragrant, about 1 minute.
Next add the cooked beans, and stock. Bring to a simmer and then add the zucchini and cook until tender.
Adjust seasonings to taste. Add the kale and tomatoes and simmer until just wilted. Serve immediately to maintain the bright color and texture of the vegetables.
Garnish soup with parmesan cheese and enjoy with your favorite crusty bread.