Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook 7-8 minutes until softened.
Stir in garlic, rosemary, and thyme, cooking 1 minute until fragrant.
Add crushed tomatoes, half the white beans, and vegetable broth. Bring to a boil, then reduce heat and simmer 15 minutes.
Using an immersion blender, partially blend the soup for a few seconds to thicken it while keeping some texture (or mash some beans against the side of the pot with a spoon).
Stir in kale and remaining white beans. Simmer 8-10 minutes until kale is tender.
Season with salt, pepper, and lemon juice.
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