Add the garlic, onions, celery and carrot to a pot over medium heat along with the oregano. Saute until softened, approximately 6 minutes.
Add the diced tomatoes, vegetable broth and white beans. Bring to a boil, and simmer for 10 minutes.
Add the cooked rice, kale, lemon juice and parsley. Stir until the rice is dispersed and warm, and the kale is wilted. Serve immediately or store in the fridge for up to 4 days.