1. Warm the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery with a pinch of salt and cook, stirring occasionally, until the vegetables soften and the onion is translucent.

2. Stir in the minced garlic and cook just until fragrant, about 30 seconds, then add the tomato paste and cook for 1 to 2 minutes, stirring, until it darkens slightly in color.

3. Sprinkle in the dried oregano, dried thyme, dried rosemary, bay leaf, and crushed red pepper flakes if using, stirring to coat the vegetables and lightly toast the herbs.

4. Pour in the diced tomatoes with their juices and the vegetable broth, then add the drained and rinsed cannellini beans. Stir well and bring the mixture to a gentle boil over medium-high heat.

5. Once the soup is bubbling, reduce the heat to a steady simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the broth has thickened slightly.

6. Use the back of a spoon to lightly mash some of the beans against the side of the pot if you’d like a thicker, creamier broth.

7. Stir in the chopped kale or spinach and simmer for 3 to 5 more minutes, until the greens are wilted and tender. Remove and discard the bay leaf.

8. Add the lemon juice, grated Parmesan cheese, and chopped fresh parsley, then taste and adjust with additional salt and black pepper as needed.

9. Ladle the soup into bowls, top with extra Parmesan and herbs if desired, and serve hot with crusty bread for dipping.