Make the bean puree. Add one drained and rinsed can of great northern beans to your food processor along with 0.5 cup of vegetable broth. Process until completely smooth, about 30 seconds. Set aside. This puree is your secret weapon — it thickens the broth naturally and gives the finished soup a body that most vegan soups never achieve.

Saute the aromatics. Heat 1 Tbsp. of olive oil in your large pot over medium heat. Add the chopped onion, carrots, and celery. Saute for 5 minutes, stirring occasionally, until the onion softens and the edges start to turn golden. Add the minced garlic and saute for 1 minute longer, stirring frequently so it doesn't burn.

Build the broth. Pour in the remaining 4 cups of vegetable broth. Add the fresh rosemary and season generously with salt and black pepper. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 10 minutes to let the flavors develop.

Add the beans and puree. Add the remaining two drained cans of whole beans and the bean puree to the pot. Stir to combine and continue simmering, covered, for 5 minutes.

Add the kale. Stir in the chopped kale and continue simmering, covered, for another 5 minutes until the kale softens and turns a deep, vibrant green.

Finish and serve. Stir in the fresh parsley, remaining 3 Tbsp. of olive oil, and fresh lemon juice. Taste and adjust salt, pepper, and lemon to your preference. Ladle into bowls and top with nutritional yeast or vegan Parmesan and a final drizzle of olive oil.