1. 1. Saute the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. This step builds the flavor foundation for your soup.

2. 2. Add the garlic and herbs: Stir in the minced garlic, dried thyme, dried rosemary, and black pepper. Cook for another minute until the garlic is fragrant. Be careful not to burn the garlic, as this can make it bitter.

3. 3. Pour in the liquids and tomatoes: Carefully pour in the vegetable broth and add the undrained diced tomatoes. Stir everything together, scraping any browned bits from the bottom of the pot to incorporate all the flavors.

4. 4. Bring to a simmer: Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the carrots are tender. This allows the flavors to meld beautifully.

5. 5. Stir in beans and greens: Add the rinsed and drained cannellini beans and the chopped kale or spinach to the pot. Stir until the greens wilt, which usually takes just 2-3 minutes.

6. 6. Season and serve: Taste the soup and season with salt as needed. Remember that vegetable broth can vary in sodium content, so adjust accordingly. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired.