In a blender, combine one can of drained chickpeas and one can of cannellini beans. Blend until smooth and set aside.

Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.

Add diced onion, chopped carrots, and chopped celery. Sauté for 8-10 minutes until softened.

Stir in minced garlic, dried thyme, dried oregano, and red pepper flakes. Sauté for another minute until fragrant.

Add the pureed beans and 4 cups of vegetable broth into the pot. Stir to combine and season with salt and pepper.

Bring to a gentle simmer over medium heat. Then reduce heat to low, cover, and let cook for 20 minutes.

Check the consistency; if too thick, gradually add more vegetable broth or water. Remove from heat when satisfied.

Stir in the juice of half a lemon and chopped parsley. Adjust seasoning to taste.

Ladle into bowls and serve hot, garnished with parsley and lemon.