Step 1

Stovetop Directions (with Slow Cooker Directions in the Notes) - To a large Dutch oven or heavy-bottomed large stockpot, add the olive oil, onion, and saute over medium-high heat for about 4 to 5 minutes; stir frequently.

Step 2

Add the carrots, celery, and saute for about 4 more minutes, or until vegetables are becoming tender; stir frequently.

Step 3

Add the garlic and saute for 1 minute or until fragrant; stir nearly constantly; turn down the heat and set aside.

Step 4

Drain and rinse both types of beans; do so separately and first add all the cannellini beans to the canister of a large high-speed blender, then add half the garbanzo beans, and blend momentarily until smooth. Tip - You don't want or need this to be a fine puree. A few pulses just to break up the beans is what you're looking for, not baby food smooth.** (See Notes)

Step 5

Add the puree to the Dutch oven, along with broth, thyme, rosemary, marjoram, salt, pepper, and bring to a simmer over medium-high heat for about 7 minutes; stir intermittently.

Step 6

Add the kale and allow it to wilt and cook briefly, about 3 minutes; stir intermittently.

Step 7

Turn off the heat and add the lemon zest, juice, stir to combine, and taste the soup. Tip - If it tastes at all flat, it likely needs more salt and possibly pepper; don't be afraid to add them.

Step 8

Optionally garnish with freshly grated Parmesan, optional parsley, and serve with crusty bread or dinner rolls if desired. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.