Wash and chop all your vegetables. Dice the onion, carrots, and celery into small pieces. Mince the garlic cloves finely.

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes until the onion becomes translucent. Next, stir in the minced garlic, diced carrots, and celery. Cook these vegetables for another 5 minutes.

After the vegetables are tender, add the dried thyme, rosemary, and black pepper. Stir everything together to combine the flavors. Then, pour in the vegetable broth. Bring the mixture to a boil.

Once boiling, reduce the heat to low and let the soup simmer for 15 minutes.

If you prefer a creamier texture, you can blend a portion of the soup. Use an immersion blender directly in the pot or transfer some soup to a blender. Blend until smooth, then return it to the pot.

Finally, stir in the drained white beans and shredded chicken or turkey if you’re using it. Let the soup simmer for another 10 minutes. Add the chopped kale or spinach and lemon juice, cooking for an additional 5 minutes until the greens are wilted. Taste the soup and adjust the salt as needed.