Cannellini Bean, Kale, and Orzo Soup - Forks Over Knives

Ingredients

• 1 medium onion, chopped (1 cup)
• 2 stalks of celery, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 5 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 bay leaves
• 3 cloves garlic, minced
• ½ teaspoon sea salt, plus more for seasoning
• 1 cup whole wheat orzo pasta
• 1 15-oz. can no-salt-added cannellini (white kidney) beans, rinsed and drained
• 1 cup stemmed and chopped kale
• 1 teaspoon finely snipped fresh oregano
• 1 lemon
• Freshly ground black pepper, to taste