Soak Beans: Cover dried cannellini beans with cold water and a pinch of salt overnight.

Prepare Beans: Drain the soaked beans, fill them with fresh water, and bring to a boil for 3-4 minutes.

Sauté Aromatics: In a pot, heat olive oil over medium heat; cook chopped onion and minced garlic until golden.

Combine Ingredients: Add the drained beans, vegetable stock, and enough water to cover everything. Bring to a boil.

Add Vegetables: Stir in the chopped celery and diced carrot. Season with kosher salt and pepper.

Finish & Serve: Incorporate freshly squeezed lemon juice and zest, stir gently to blend.