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In a blender or food processor, add one can of chickpeas and one can of beans, including their liquid. Blend until smooth and set aside. Drain the other two cans of beans and set them aside for later use.
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrot, and celery. Cook while stirring occasionally until the vegetables are softened, about 5 minutes.
Stir in the garlic, dried herbs, and red pepper flakes. Cook for about 1 minute until the mixture becomes fragrant and the garlic is soft but not browned.
Add the drained and pureed beans and chickpeas, along with the broth. Season with salt and pepper. Bring the mixture to a simmer, cover with a lid, and let it cook for about 20 minutes, stirring occasionally. If you prefer a thinner soup, add more broth or water as needed. Once cooked, turn off the heat.
To finish the soup, add chopped parsley and lemon juice to taste. You can also drizzle in some extra virgin olive oil for added richness. Adjust the seasoning as needed, adding more lemon juice or salt to enhance the flavor.
Divide the soup into bowls and enjoy it with crusty bread, black pepper focaccia, crostini, or croutons. For a non-vegan option, finish with some freshly grated parmesan for more savory flavor. Serve hot and savor the comforting taste of this hearty soup.