Heat 1 tbsp olive oil in large pot over medium-high heat. Add mushrooms, onion, and carrot and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Add garlic, tomato powder, and 3 tbsp water and cook until fragrant, about 1 minute. Season to taste with salt and pepper. (4-servings: use 2 tbsp olive oil, 6 tbsp water)

Stir in beans, broth concentrate, just ½ tsp Italian seasoning, and 3 cups water. Bring to boil, cover, reduce heat to low, and simmer, stirring occasionally, for 15 to 20 minutes. Add kale, increase heat to medium, and cook until wilted, 5 to 7 minutes. Stir in lemon juice and season to taste with salt and pepper. (4-servings: use 1 tsp Italian seasoning, 6 cups water)

Meanwhile, heat 2 tsp olive oil in medium nonstick skillet over medium heat. Add ciabatta and cook, stirring frequently, until ciabatta is golden brown and crispy, 5 to 7 minutes. Add just ½ tsp Italian seasoning and toss to coat. (4-servings: use 4 tsp olive oil, 1 tsp Italian seasoning)

Ladle bean stew into bowls and top with croutons. Sprinkle with parmesan and serve with lemon wedges. Tuck in!