In a blender or food processor, combine one can of chickpeas and one can of cannellini beans, including their liquid. Blend until smooth.

Place a large soup pot over medium heat and add a splash of olive oil. Heat for about 1-2 minutes until shimmering.

Add finely chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-10 minutes until softened.

Stir in minced garlic, along with dried herbs and red pepper flakes. Sauté for another minute.

Pour the blended bean mixture into the pot, followed by the vegetable broth. Season with salt and pepper, then stir well.

Bring the soup to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.

Check the consistency of the soup. If too thick, stir in more vegetable broth or water to desired texture.

Stir in freshly chopped parsley and lemon juice. Taste and adjust seasoning as needed.

Ladle the soup into bowls and serve hot with crusty bread or croutons.