Instructions:

1. Soak the Beans:
   • Rinse the dried beans and soak them in water overnight. Drain and set aside.
2. Sauté Aromatics:
   • In a large soup pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until the vegetables are softened, about 8-10 minutes.
3. Add Garlic and Herbs:
   • Add minced garlic, dried thyme, dried rosemary, and bay leaf. Sauté for another 2 minutes until the garlic is fragrant.
4. Incorporate Beans and Broth:
   • Add the soaked and drained white beans to the pot. Pour in the vegetable or chicken broth. If using, add a ham hock or smoked sausage for added flavor. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1-2 hours, or until the beans are tender.
5. Season and Adjust:
   • Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
6. Add Kale and Lemon Juice:
   • Add chopped kale to the soup and cook until wilted, about 5 minutes. Squeeze in the juice of one lemon to brighten the flavors.
7. Serve:
   • Remove the bay leaf and, if used, the ham hock or sausage. Ladle the soup into bowls, and garnish with fresh chopped parsley.
8. Enjoy:
   • Serve the white bean soup hot with crusty bread on the side.