Soak the cannellini beans in a large bowl with water and a pinch of salt, letting them sit overnight.

Blanch the soaked beans in boiling water for 3-4 minutes, then drain.

In the same pot, heat olive oil, add the minced onion and cook for 5-7 minutes, then add chopped garlic and cook for 1 more minute.

Add the blanched beans back into the pot with 1.5 liters of water or vegetable stock, bring to boil, then simmer for about 2 hours.

Once beans are tender, stir in celery and carrots, season with salt and pepper, and simmer for an additional 30 minutes.

Remove from heat, stir in lemon zest and juice, let sit for 2 minutes before serving.