In a large heavy based soup pot, gently saute the onions with the olive oil. Meanwhile slice the mushrooms into thick slices and add to the pot with garlic a pinch of sea salt. Stir to mix the oil through, turn down the heat and cover. Cook for a few minutes until the mushrooms are done. Add the drained beans and the whole can of tomatoes and stir to combine. Dissolve the stock cube in some of the water, and add to the pot with lemon juice, a pinch of chilli and the remainder of water. Increase the heat and simmer without the lid for 20 minutes, stirring occasionally. Wash the kale, then strip the dark part from the stem of the leaf (discard the stem). Roll the leaves into a bundle and cut into thin strips, and then crosswise again. You'll need about 3-4 cups of chopped leaf. Throw the kale into the pot and stir through, adding more water if required. Cook for a further 5 minutes. Serve in bowls and top with parmesan (optional), lots of cracked pepper and some toasted wholegrain bread.