Vegetable and Bean Soup

The following recipe is adapted from Jamie Oliver's "Spring Vegetable and Bean Soup." Here goes my version...

INGREDIENTS:
3-4 carrots, peeled and chopped
2 celery stalks, sliced
1 small onion, diced
2 cloves garlic, pressed
2, 32oz packages chicken broth
2 cups cauliflower, chopped
2 cups broccoli, chopped
1, 15 oz can chick peas or cannellini beans, rinsed and drained
Handful of spaghetti noodles broken into thirds
4 stalks of kale, the leafy green part broken off of the stem (optional)
1 1/2 TBSP lemon juice
sea salt & pepper to taste

1. In a large stock pot saute carrots, celery, onion, and garlic in 2 TBSP olive oil. Season with salt & pepper. Cook for 6-8 minutes or until onion and celery are tender. Add chicken broth and bring to a boil. Once boiled add cauliflower, broccoli and beans. Add broken spaghetti and lemon juice. Season again with salt & pepper. Bring to a second boil, then simmer covered for 10-12 minutes.  If you are using kale, throw that in after the 10-12 minutes and cook an additional 2-3 minutes or until kale is wilted.
2. The soup is finished, it's time to eat!