Step-by-Step Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables are softened.

Next, add the dried thyme and rosemary to the pot. Stir to combine and let the herbs release their flavors for about a minute.

Incorporate the drained and rinsed cannellini beans into the pot. Stir to mix with the vegetables and herbs.

Pour in the vegetable broth and add the bay leaf. Season with salt and pepper to taste, stirring everything together.

Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the vegetables are tender.

Once the vegetables are cooked, remove the bay leaf from the soup and discard it.

Add the chopped fresh spinach or kale to the pot. Stir and cook until the greens wilt, which should take just a couple of minutes.

Finally, stir in the lemon juice to brighten up the flavors. Taste the soup and adjust the seasoning with more salt and pepper if needed.