Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until soft. Incorporate minced garlic and sauté for another 1-2 minutes.

Stir in artichoke hearts, cannellini beans, and diced russet potato. Pour in vegetable broth, dried thyme, dried oregano, and red pepper flakes. Bring to a boil and let bubble for 5 minutes.

Reduce heat to low, cover, and let simmer for about 20 minutes until potatoes are fork-tender.

Using an immersion blender, blend part of the soup in the pot until smooth, leaving some chunks. If unavailable, transfer half the soup to a blender, blend until smooth, and mix back.

Add lemon juice and zest along with chopped spinach. Stir and allow to simmer for an additional 5 minutes.

Taste and season with salt and pepper. Serve garnished with fresh parsley.