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In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables until softened, about 5-7 minutes.
Stir in the minced garlic, dried thyme, and oregano. Cook for an additional minute until the garlic becomes fragrant.
Pour in the vegetable broth and add the drained and rinsed white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Add the chopped kale to the pot and cook for about 5 minutes, until the kale wilts.
Season the soup with salt, pepper, and freshly squeezed lemon juice to taste.
Serve hot, and if desired, top with grated Parmesan cheese.