In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced medium onion and sauté for about 5 minutes until soft and translucent.

Stir in 3 minced garlic cloves and sauté for an additional minute until fragrant.

Stir in the chopped artichoke hearts, rinsed cannellini beans, diced russet potato, and pour in 4 cups of vegetable broth. Season with dried thyme, oregano, and optional crushed red pepper flakes. Bring to a boil.

Reduce the heat and let the soup simmer gently for about 20 minutes.

Using an immersion blender, blend the soup partially to achieve a creamy texture.

Stir in the juice and zest from 1 lemon and 2 cups of fresh spinach or kale. Simmer for another 5 minutes.

Season with salt and black pepper to taste.