In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add one chopped yellow onion, two large diced carrots, and two large ribs of chopped celery. Sauté these vegetables until soft and fragrant, about 5-7 minutes.

Stir in 6-8 minced garlic cloves, 2 teaspoons of salt, ½ teaspoon of cracked black pepper, and 1 teaspoon of dried Italian seasoning. Cook for an additional 1-2 minutes.

Pour in 6 cups of chicken or vegetable broth, scraping any bits off the bottom of the pot. Add 3 cups of canned white beans and bring to a rolling boil, then reduce heat to a gentle simmer for about 10 minutes.

Carefully scoop out 2 cups of the hot soup and blend until smooth. Return blended portion back into the pot, stirring well to combine.

Stir in 1 pound of shredded cooked turkey or chicken and 4 cups of fresh spinach or kale. Simmer for another 5 minutes.

Remove from heat and stir in 1 teaspoon of lemon zest and 2 tablespoons of freshly squeezed lemon juice. Adjust seasoning if needed.

Ladle the finished soup into bowls and, if desired, garnish with ½ cup of grated parmesan cheese. Serve hot.