Sauté the aromatics in a large pot over medium heat. Add olive oil, diced onions, carrots, and celery. Cook for about 5-7 minutes until they soften and become fragrant.

Stir in minced garlic and fresh herbs. Add 2-3 cloves of minced garlic and a tablespoon each of thyme and rosemary. Sauté for another minute until the garlic is golden and aromatic.

Add the beans and broth. Incorporate 4 cups of vegetable broth along with 2 cans of drained white beans. Stir well to combine the flavors, bringing it to a gentle simmer.

Season your soup generously. Sprinkle in salt, black pepper, and a pinch of red pepper flakes to taste. Allow it to simmer for about 20 minutes, letting the flavors meld beautifully.

Blend for creaminess (optional). For a smoother texture, use an immersion blender directly in the pot or blend half the soup in a regular blender before returning it to the pot.

Finish with fresh greens. Stir in 2 cups of chopped kale or spinach just before serving, letting them wilt for a couple of minutes until vibrant green.