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Ingredients: 2 tablespoons olive oil 1 medium yellow onion, finely chopped 3 garlic cloves, minced 2 carrots, peeled and sliced 2 celery stalks, chopped 1 teaspoon salt, or to taste 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes (optional, for heat) 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 (15-ounce) cans of white beans (cannellini or great northern), drained and rinsed 6 cups vegetable broth (or chicken broth for non-vegan version) 1 bay leaf 1 bunch of greens (kale, collard greens, or Swiss chard), stems removed and leaves chopped 1 tablespoon lemon juice (to brighten the flavor) Grated Parmesan or vegan cheese, for garnish (optional) Fresh parsley, chopped, for garnish Instructions: Sauté the Aromatics In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic, carrots, and celery, and cook for another 5 minutes until softened. Season the Base Add salt, pepper, red pepper flakes (if using), thyme, and oregano. Stir well to coat the vegetables with the seasonings and cook for another minute. Add Beans and Broth Stir in the white beans, vegetable broth, and bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and let it cook for 15–20 minutes to allow the flavors to blend. Add the Greens Add the chopped greens to the pot and stir until wilted. Continue simmering uncovered for another 10 minutes, or until the greens are tender. Finish the Soup Remove the bay leaf. Stir in the lemon juice for brightness and adjust seasoning if needed. Serve Ladle the soup into bowls and top with chopped parsley and a sprinkle of Parmesan if desired. Serve with crusty bread or cornbread for a full meal.