In a large pot over medium heat, add a splash of the vegetable broth, then add the carrots and leeks. Cook for 6 to 8 minutes, or until cooked through. Then add the garlic, oregano and thyme and cook for 1 to 2 minutes more.
Add the beans, water and remaining broth and bring to a low simmer over medium heat. Then reduce to medium-low and add the kale and zest & juice of the lemon. Stir and continue cooking for 3 to 4 minutes, until the kale is wilted.
Season with salt and pepper. Ladle into bowls and top with parsley. Serve and enjoy!