4 tablespoons extra-virgin olive oil, divided

1 medium-to-large yellow onion, finely chopped

2 carrots, finely chopped

2 ribs celery, finely chopped

¾ teaspoon fine sea salt, divided

Freshly ground black pepper, to taste

4 cloves garlic, pressed or minced

1 can (15 ounces) crushed tomatoes

4 cups vegetable broth

3 cups water

2 bay leaves

1 teaspoon dried oregano

¼ teaspoon red pepper flakes

2 cans (15 ounces each) cannellini beans, rinsed and drained

1 cup small pasta (cavatelli, ditalini, elbow, or small shells)

2 cups chopped Tuscan kale

¼ cup finely chopped Italian parsley

1 tablespoon fresh lemon juice

Optional garnishes: additional parsley, black pepper, grated Parmesan, or olive oil