Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute, until fragrant.

Simmer the Soup:
Add the white beans, vegetable broth, diced tomatoes (with their juices), dried oregano, thyme, and bay leaf to the pot. Stir to combine, then bring the soup to a simmer. Reduce the heat to low and let it cook for 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender.

Blend (Optional):
For a creamier texture, use an immersion blender to partially blend the soup directly in the pot, or transfer about half of the soup to a blender, blend until smooth, and return it to the pot. If you prefer a chunkier soup, feel free to skip this step.

Season and Add Lemon:
Remove the bay leaf and stir in the fresh lemon juice. Taste the soup and add salt, pepper, or more lemon juice if needed. For a bit of heat, add red pepper flakes at this point.

Serve:
Ladle the soup into bowls, garnish with fresh parsley, and serve with a side of crusty bread or pita for dipping.