Summer Squash Soup with White Beans and Kale

Name: Summer Squash Soup with White Beans and Kale
Cuisine: Mediterranean
Ingredients: 1 cup finely chopped leek (white part only); 3 cloves garlic, minced; 2 teaspoons dried Italian seasoning; 6 medium yellow summer squash, halved lengthwise and sliced ¼-inch thick (6 cups); 2 15-oz. cans cannellini beans, rinsed and drained (3 cups); ½ of a bunch kale, stemmed and cut into ½-inch strips (2 cups); 2 tablespoons lemon juice; ¼ teaspoon sea salt; Freshly ground black pepper, to taste