Add the olive oil to a large pot and turn on the heat. Once the oil is hot, add in the diced shallots and minced garlic and sauté for about 3 minutes.
Then, add the diced carrots, chopped celery, Italian seasoning, salt, & pepper to the pot. Stir and sauté for about 5 minutes.
Next, add in the vegetable broth, diced tomatoes, cannelini beans, lemon juice, and bay leaves. If desired, you can also add fresh thyme at this point.
Bring the soup to a boil, then reduce to a simmer and cook 5 minutes until the soup is hot. Then, add in the chopped lacinato kale and cook another 1-2 minutes until the kale has wilted.
Remove the soup from and serve while hot. Enjoy!