In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 5 minutes until soft.

Stir in 3 minced garlic cloves and cook for 1-2 minutes, then add 1 can of artichoke hearts, chopped.

Add 1 can of drained cannellini beans, 1 diced russet potato, and 4 cups of vegetable broth. Toss in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano.

Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.

Partially blend the soup using an immersion blender, or transfer half to a standard blender and return it to the pot.

Stir in the juice and zest of 1 lemon and 2 cups of fresh spinach or kale. Cook until wilted.

Season with salt and black pepper to taste, then serve garnished with fresh parsley.