Heat olive oil over medium heat in a large soup pot. Add onion, celery, and carrots. Cook until slightly softened, about 6 minutes. Add salt and pepper to taste. Add in your garlic and sauté for 1 min. Stir in the tomatoes and cook for another 5-10 minutes, adding a pinch of salt.
Next add the water, tomato paste, turkey tail, and oregano. Stir in slowly until well mixed. Bring to a boil. Add in the thyme, cover and simmer for 5 minutes.
Add in the kale and lemon juice and simmer for 5 additional minutes. Gently stir in the beans and heat through for 3-4 minutes. Turn off heat and let cool.
Serve and enjoy your delicious white bean and kale tomato soup with Turkey Tail Mushroom.