In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent. Stir in the minced garlic and let it cook for 1-2 minutes, until fragrant and golden.

Next, add the chopped artichoke hearts, drained cannellini beans, and diced potato to the pot. Pour in 4 cups of vegetable broth along with the dried thyme, oregano, and optional red pepper flakes. Stir to combine and bring the mixture to a gentle boil, which should take about 5 minutes.

Once boiling, reduce the heat to low and let your soup simmer for 20 minutes. During this time, the potatoes should become tender and all the flavors will meld beautifully.

After the potatoes have softened, use an immersion blender to partially blend the soup for a creamier texture, blending for about 30 seconds. Alternatively, you can ladle half of the soup into a regular blender, blend until smooth, and return it to the pot.

Stir in the fresh lemon juice, zest, and chopped spinach or kale. Simmer the soup for an additional 5 minutes or until the greens are wilted and tender.

Adjust the seasoning of your soup by adding salt and black pepper to taste. Ladle the soup into bowls, garnishing with freshly chopped parsley. Serve warm.