Heat the olive oil over medium heat in a large stock pot. Add the onion, carrot, and celery and saute until tender or about 5-7 minutes.
Add the garlic and cook for one more minute. Add Italian seasoning and stir to combine.
Add the potatoes, bay leaf, and vegetable stock and simmer until the potatoes are fork tender or about 10-15 minutes.
Remove the bay leaf. If desired, slightly blend the soup with an immersion blender to smooth out the consistency, leaving some whole pieces of potato, celery, and carrot.
Add in the coconut milk, kale, red pepper if using, and salt and pepper to taste. Heat for another couple of minutes until the kale wilts slightly.
Serve warm with crusty bread. Store leftovers in the fridge for up to 5 days.
