Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Step 2: Add the minced garlic, dried oregano, and red pepper flakes (if using) to the pot. Cook for another minute until fragrant, being careful not to burn the garlic.
Step 3: Stir in the rinsed and drained cannellini beans, vegetable broth, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it braise for 15-20 minutes, allowing the flavors to meld.
Step 4: Remove the bay leaf. Stir in the chopped seasonal greens. If using tougher greens like kale or chard, you may want to add them a few minutes earlier. Cook uncovered until the greens are wilted and tender, about 5-7 minutes, stirring occasionally.
Step 5: Remove the pot from the heat. Stir in the fresh lemon juice and lemon zest. Season generously with salt and freshly ground black pepper to taste.
Step 6: Ladle the Braised White Beans & Seasonal Greens with Lemon into bowls. Garnish with fresh chopped parsley and serve hot with crusty bread for dipping.