Heat olive oil in a large pot over medium heat.

Add diced onion and sauté for 3-4 minutes, until softened and translucent.

Stir in minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.

Add dried thyme, rosemary, smoked paprika, and red pepper flakes (if using). Stir to combine and cook for 1 minute to release the aromas of the spices.

Pour in the vegetable broth and bring to a simmer.

Add the cannellini beans and diced tomatoes to the pot. Stir well and let simmer for 15 minutes.

Stir in the chopped kale and cook for an additional 5 minutes, until the greens are wilted and tender.

Season the soup with salt and black pepper to taste. Add the lemon juice and stir to brighten the flavors.

Serve hot, garnished with fresh parsley.