In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 1 diced shallot and 2 minced garlic cloves with a pinch of crushed red pepper. Cook for about 2 minutes until softened and fragrant.

Stir in 2 cans of drained cannellini beans and 4 cups of chicken or vegetable broth. Add the zest of 1 lemon, kosher salt, and black pepper to taste. Bring to a boil and then reduce to a simmer for 15-20 minutes.

If a creamier texture is desired, blend about one-third of the mixture with an immersion blender, leaving some beans intact.

Gradually add 4 cups of fresh spinach and 2 cups of chopped Tuscan kale. Stir until the greens wilt, about 3-5 minutes.

Remove from heat and stir in the juice of 1 lemon. Taste and adjust seasoning if needed.