Prepare the Vegetables:
Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions turn translucent.

Add Garlic and Herbs:
Add the minced garlic, thyme, rosemary, and black pepper. Stir and cook for 1-2 minutes until fragrant.

Add Beans and Broth:
Stir in the white beans, vegetable broth, and coconut milk. Bring the soup to a gentle simmer over medium heat. Allow the soup to simmer for about 10-15 minutes, letting the flavors meld together.

Blend the Soup (Optional):
For a creamy texture, use an immersion blender to blend about 2/3 of the soup directly in the pot. You can also transfer half of the soup to a blender, blend until smooth, and return it to the pot. If you prefer a chunkier soup, skip this step.

Add Greens:
If using, stir in the chopped spinach or kale and cook for another 5 minutes, until the greens are wilted.

Adjust Seasoning:
Taste the soup and adjust the seasoning with salt, pepper, and lemon juice, if desired. The lemon juice adds a touch of brightness that balances the creaminess.

Serve:
Ladle the soup into bowls and serve hot. You can top with a drizzle of olive oil or fresh herbs for extra flavor.