Heat olive oil in a large pot over medium heat.

Add diced onion and cook until softened, about 5 minutes.

Add chopped garlic and cook for 1 minute until fragrant.

Stir in diced tomatoes with basil, garlic, and oregano.

Pour in reduced-sodium chicken broth and add 3 cups of water.

Bring the mixture to a simmer over high heat.

Add small pasta shells and Italian seasoning.

Cook for 5 minutes, stirring occasionally.

Stir in chopped fresh kale.

Cook for another 5 minutes until the kale is tender.

Reduce heat to medium.

Stir in drained and rinsed small white beans, tomato paste, salt, and pepper.

Heat through until the soup is heated through.

Ladle the soup into bowls.

Garnish with grated Parmesan cheese before serving.