Rinse the soaked cannellini beans under cold water, then place them in a medium pot filled with fresh water. Bring to a boil over high heat for 3-4 minutes. Once boiled, drain the beans and set aside.

In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes, until translucent and golden. Add 4 cloves of minced garlic, cooking until fragrant.

Add the prepared cannellini beans to the pot with 1.5 liters of water or vegetable stock. Bring to a boil, then reduce to medium-low heat. Partially cover and let it simmer for about 2 hours.

Once the beans are tender, add 1 chopped carrot and 1 chopped celery stalk. Season with kosher salt and freshly ground pepper. Cook for another 20-30 minutes until thickened.

Stir in the zest and juice of 1 fresh lemon and cook for an additional 2 minutes. Adjust seasoning if necessary, then remove from heat.

Ladle the soup into warm bowls, garnish with fresh herbs and a drizzle of olive oil if desired.