In a large pot, sauté onion, carrots, and celery in olive oil until softened.
Add garlic, thyme, and rosemary; cook for 1-2 minutes until fragrant.
Stir in beans and broth; bring to a simmer and cook for 15-20 minutes.
Add kale or spinach if using, and cook until wilted; season with salt and pepper before serving.
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