Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 7-8 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Add the minced garlic, red pepper flakes, and Italian seasoning blend to the pot with the softened vegetables. Continue to cook, stirring often, for about 1 minute, allowing the garlic and spices to release their fragrance.

Add the peeled and cubed potatoes to the pot with the aromatics and pour in the vegetable stock. Stir to combine all the ingredients well. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for about 15 minutes or until the potatoes are fork-tender.

Stir in the coarsely chopped Tuscan kale and the can of full-fat coconut milk. Continue cooking with the lid on for another 2-3 minutes, just until the kale has wilted and the soup is creamy and heated through. I like to use full-fat coconut milk here for the extra silkiness—it really rounds out the flavors.

Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, perhaps with some crusty bread on the side for dipping.