In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for about 7–10 minutes until the vegetables are softened.

Stir in 3 minced garlic cloves, 1 teaspoon dried thyme, and ½ teaspoon red pepper flakes. Season with salt and pepper. Cook for 1–2 minutes until fragrant.

Pour in 5 cups of vegetable broth, 2 cans of rinsed cannellini beans, and 1 bay leaf. Stir and bring the soup to a gentle boil.

Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally.

Stir in 3 cups of chopped kale and simmer for another 10 minutes until tender.

Add 2 cups of fresh spinach, stirring gently for 2–3 minutes until wilted.

Use a potato masher to mash some beans for a thicker texture.

Mix in 1 tablespoon of lemon juice and ¼ cup of fresh grated Parmesan. Adjust seasoning as needed.

Ladle into bowls and garnish with additional Parmesan if desired. Serve with crusty bread.