Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.

Add garlic, rosemary, and thyme. Cook for 1 minute until fragrant.

Add vegetable broth and beans. Bring to a boil, then reduce heat and simmer for 15 minutes.

Use an immersion blender to partially puree the soup, leaving some beans whole. (Alternatively, blend 2-3 cups of soup in a regular blender and return to pot).

Stir in the chopped kale and cook for 5 more minutes until wilted.

Season with salt and pepper to taste.

Serve hot, garnished with Parmesan cheese and with crusty bread on the side.