Using a cutting board and knife, chop 2 inch of delicata squash by cutting it down the center (to create two half moons), then scoop out the seeds. Slice each piece of squash into ¼ inch pieces, then chop.
Place saucepan over medium-low heat. While pan is heating up, remove leaves from kale stalk, wash, chop, and set aside.
Finely dice remaining vegetables: ½ carrot, ½ stalk celery, and ¼ onion. Once vegetables are chopped, add 1 teaspoon butter to pan, then add all vegetables (including squash) except kale.
Add ¼ teaspoon salt and ½ Tablespoon Italian seasoning to vegetables. Stir together and cook until softened.
Once vegetables are softened, add ½ teaspoon garlic, ¼ cup white beans, 1 teaspoon bouillon, and 1.5 cups water to pan. Simmer for 15-20 minutes.
Add chopped kale, 1 teaspoon lemon juice or apple cider vinegar to soup. Stir and cook until kale is bright green.
Top with grated parmesan cheese. Serve with grilled cheese or a slice of bread.