In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until the onion becomes translucent.

Stir in the chopped carrots, celery, and diced red bell pepper. Sauté for about 5 minutes until softened.

Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce to a simmer and cover the pot. Cook for 15 minutes, stirring occasionally.

Add the chickpeas, black beans, dried thyme, dried basil, and season with salt and pepper. Simmer uncovered for another 10 minutes.

Stir in the kale, green beans, and frozen peas. Cook for an additional 5-7 minutes until the greens are tender.

Remove from heat and stir in the lemon juice and parsley. Adjust seasonings as needed.

Serve hot, garnished with additional parsley as desired.