Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for about 8-10 minutes until the vegetables are soft and the onions are translucent.

Stir in the minced garlic, thyme, and rosemary. Cook for only 1 minute.

Add the white beans, vegetable broth, and bay leaves. If you have a parmesan cheese rind, drop it in now. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes.

Take a potato masher or a fork and gently mash about a third of the beans directly in the pot. This releases the starches and creates a luscious, creamy texture.

Remove the bay leaves and the cheese rind. Stir in the chopped kale. Let it sit for 3-5 minutes until the greens are vibrant and tender.

Remove from heat and stir in a tablespoon of fresh lemon juice. Season with salt and plenty of black pepper.