Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in 2 minced garlic cloves, and continue cooking for another 1-2 minutes.

Add 1 can of artichoke hearts, 1 can of drained and rinsed cannellini beans, and 1 diced russet potato to the pot. Pour in 4 cups of vegetable broth along with 1 teaspoon each of dried thyme and dried oregano, plus a sprinkle of crushed red pepper flakes if desired.

After reaching a boil, reduce heat to a gentle simmer. Cover and let cook for about 20 minutes, or until the potatoes are fork-tender.

Use an immersion blender to carefully blend the soup, aiming for a partially creamy consistency with some chunks remaining for texture.

Stir in the juice and zest of 1 lemon, along with 2 cups of fresh spinach or kale. Simmer for an additional 5 minutes to wilt the greens.

Taste and adjust seasoning with salt and black pepper. Ladle into bowls and garnish with fresh parsley. Serve hot.