Blend one can of chickpeas and one can of cannellini beans along with their liquid in a blender until smooth. Pour the blended mixture into a bowl and set aside the remaining whole beans.

In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking for about 8-10 minutes until the onions are translucent.

Stir in 2 minced garlic cloves and a teaspoon of dried herbs, letting them sauté for an additional minute.

Add the blended bean mixture back into the pot along with the remaining whole beans and 4 cups of vegetable broth. Season with salt and pepper.

Bring the mixture to a gentle simmer over medium heat, then cover the pot and let it cook for 20 minutes.

Stir in a handful of chopped fresh parsley and a splash of lemon juice just before serving. Taste and adjust seasoning.