Heat 1 Tbsp olive oil in a large pot/dutch oven over medium-high heat. Once hot, add the sliced sausage and cook until browned, tossing occasionally, about 3 to 5 minutes. Remove from pot, set aside.
Add another 1Tbsp oil to the pot, then add onion, garlic, carrots, and celery; saute until softened, approximately 5 minutes. Add the cannellini beans, herbs de Provence, tomato paste and vegetable broth. Bring to a boil and reduce heat to medium. Simmer until vegetables are tender, approximately 7 to 8 minutes.
Add the chopped greens and zucchini to the pot and simmer until vegetables are just tender, another 3 to 5 minutes. Remove from heat. Return sausage to pot and squeeze the juice from 1/2 lemon in. Season with 1 tsp salt and a pinch of pepper.
Serve topped with vegan parmesan and crusty bread.
MAKE IT AHEAD: Make it a day ahead of time and it will taste even better when you're ready to eat it.*STORING: The cooled broth can be stored in an airtight container in the refrigerator for up to 3 days and the leftovers can be stored in an airtight container in the refrigerator for up to 5 days.**FREEZING: This recipe is good when frozen for up to 3 months.***SERVING: This recipe yields 38 grams of protein for each serving.