In a large pot, warm 2 tablespoon olive oil over medium heat. Add the onion, celery, carrot, garlic, salt & pepper. Cook for about 5 minutes, until vegetables start to soften.

To the pot, add the oregano, tomatoes and their juices, vegetable broth, and bay leaves. Stir to combine then bring to a low boil. Add the kale and cabbage then cook for about 7 minutes, until kale is wilted and cabbage is softened.

Lastly, add the white beans and lemon juice. Stir to combine and cook until heated through. Add salt to taste, if desired. Remove bay leaves then serve soup warm with cashew parmesan (optional) and enjoy!