Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until tender.

Incorporate 4 minced garlic cloves and cook for an additional 1-2 minutes.

Stir in 2 cans of drained and rinsed cannellini beans.

Gradually add 6 cups of vegetable broth, increase heat to high, and bring to a boil.

Once boiling, stir in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of red pepper flakes. Add salt and pepper to taste.

Reduce heat to low and let the soup simmer for 25-30 minutes.

In the last 5 minutes, stir in 3 cups of fresh spinach or kale.

Before serving, add the juice of 1 lemon and adjust seasoning if needed.

Ladle the hot soup into bowls and garnish with fresh parsley.