Prepare the Beans

1. Soak the Beans: Begin by rinsing the dried beans under cold water. Then, place them in a large bowl and cover with water. Let them soak for 6-8 hours or overnight. If you’re short on time, you can use the quick-soak method: bring the beans to a boil for 2 minutes, then turn off the heat and let them sit for 1 hour. Drain and rinse them before cooking.
2. Cook the Beans: In a large pot, add the soaked beans and cover with fresh water. Bring to a boil, then reduce the heat and simmer for about 40 minutes, or until the beans are tender. Drain and set aside.

Cook the Vegetables

3. Sauté the Aromatics: In the same large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and the onion is translucent.
4. Add Garlic and Herbs: Stir in the minced garlic, thyme, rosemary, and bay leaf. Sauté for an additional 1-2 minutes, allowing the herbs to become fragrant.

Simmer the Soup

5. Add the Broth: Pour in the vegetable broth, then add the cooked beans. Stir to combine, and bring the mixture to a boil.
6. Simmer the Soup: Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, allowing the flavors to meld together. Stir occasionally and taste, adjusting the seasoning with salt and pepper as needed.

Finish the Soup

7. Add Greens: If using, add the chopped kale or spinach in the last 5 minutes of cooking to allow it to wilt into the soup.
8. Add Lemon Juice: Stir in the lemon juice to brighten up the soup and balance the flavors.
9. Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot with a slice of crusty bread.