In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Incorporate the minced garlic, diced celery, and carrots. Sauté for another 5 minutes until celery softens.

Stir in the soaked white beans and pour in vegetable broth, bringing to a vigorous boil for about 5 minutes.

Add rosemary, bay leaf, salt, and pepper. Reduce heat to a simmer and let cook uncovered for 1 to 1.5 hours.

If the soup is too thick, gradually add extra broth or water to reach your desired consistency.

Stir in kale or spinach 10 minutes before the cooking time is up.

Remove the bay leaf and stir in lemon juice. Adjust seasoning with salt and pepper.

Ladle into bowls and garnish with fresh rosemary sprigs.