Quick soak the white beans by first rinsing the beans in cold water then put them in a large pot and cover with about 4 inches of fresh cold water. Place on the stove over high heat. Bring to a boil, cover, and remove from heat. Let them sit for 1 hour. Drain. The beans will be "soaked" and ready to cook.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the chicken stock to the Dutch oven followed by the quick soaked white beans and ham hock. Cover with a lid and cook for 2 1/2 hours.
Add the diced potato to the pot and cook for 30 minutes.
Add the kale and season with sea salt and freshly cracked pepper, to taste; cook for 15 minutes.
Remove the fat and bone from the ham hock and shred the pork into small pieces. Taste and re-season if needed. Ladle into bowls and serve. Enjoy.