In a blender, combine one can each of chickpeas and cannellini beans, then blend until smooth. Set aside the blended beans, and drain the remaining canned chickpeas and cannellini beans.

In a large pot, heat two tablespoons of olive oil over medium heat. Add one finely chopped onion, one diced carrot, and one diced celery stalk. Sauté for approximately 5 minutes until the vegetables are soft and translucent.

Add 3 minced garlic cloves and your choice of dried herbs. Sauté for about 1 minute until garlic is fragrant.

Stir in the pureed bean mixture along with the drained chickpeas and cannellini beans. Pour in 4 cups of vegetable broth, and season with salt and pepper to taste. Mix everything well.

Bring the soup to a gentle simmer over medium heat, then reduce to low and cover with a lid. Let it simmer for about 20 minutes, stirring occasionally.

Remove from heat and stir in a handful of chopped fresh parsley and a squeeze of fresh lemon juice. Adjust to taste.

Ladle the warm soup into bowls and serve it with crusty bread on the side. Optional toppings include feta cheese or extra herbs.