In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.

Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.

Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.

Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup (avoiding the bay leaves) to a blender. Add about ¾ cup of the drained beans and blend until completely smooth. Pour the blended mixture back into the soup.

Add the remaining beans, pasta, kale, and parsley to the simmering soup. Continue cooking, stirring often, for about 20 minutes, or until the pasta and greens are pleasantly tender.

Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Taste and season with more salt and pepper as desired. Garnish bowls of soup as desired, and serve.