1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent. Stir in the garlic, red pepper flakes, oregano, and smoked paprika. Cook for another minute until fragrant.

2. Pour in the diced tomatoes with their juices. Stir to combine, then let the mixture simmer for about 5 minutes to slightly thicken and allow the flavors to meld.

3. Add the drained and rinsed cannellini beans to the skillet. Stir gently to combine without breaking them up. Let them simmer with the tomato mixture for about 5 more minutes.

4. Add your chopped greens a handful at a time, stirring to wilt them down. If using tougher greens like kale or Swiss chard, give them an extra 2-3 minutes to fully soften.

5. Add the vegetable broth to create a saucier consistency. Let it simmer for another 5 minutes so everything is well combined and the flavors deepen.

6. Taste and adjust with salt and black pepper. Add a tablespoon of fresh lemon juice to brighten the dish. Optionally, top with grated Parmesan or nutritional yeast for a savory finish.