Step 1: Sauté the Vegetables

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 2: Build the Base

Add the salt, black pepper, red pepper flakes, oregano, basil, and thyme, stirring well to coat the vegetables with seasoning. Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Then, add the crushed tomatoes and stir.

Step 3: Simmer the Soup

Pour in the vegetable broth and add the bay leaf and Parmesan rind (if using). Bring the soup to a gentle boil, then reduce the heat and let it simmer for 25 minutes, stirring occasionally.

Step 4: Add the Beans and Greens

Stir in the drained cannellini beans and chopped kale (or spinach). Cook for another 10 minutes, allowing the greens to wilt and the flavors to meld together.

Step 5: Final Touches

Remove the Parmesan rind and bay leaf. Stir in the balsamic vinegar and lemon juice for a bright finish. Taste the soup and adjust seasoning as needed.

Step 6: Serve and Enjoy

Ladle the soup into bowls, garnish with fresh parsley, and top with grated Parmesan or nutritional yeast. Drizzle with extra virgin olive oil and serve with crusty Italian bread for dipping.