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Heat the 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add 1 large leek, 3 green onions, and 2 cups Brussels sprouts. Season with ½ teaspoon salt and pepper and cook for about 5 minutes, until they start to soften. Add a splash of broth if the pan gets dry. Stir in 3 cloves garlic, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes and cook for 1 minute until fragrant.
Add 5 ounces baby spinach a handful at a time, stirring until it wilts. This takes about 2 to 3 minutes.
Stir in 2 cans cannellini beans (rinsed) and pour in 2 cups vegetable broth. Bring to a gentle simmer and cook for about 10 minutes, or until the broth reduces and the flavors come together.
Turn off the heat. Add zest and juice of ½ lemon and ¼ cup dill or parsley. Top with ½ cup crumbled feta and a drizzle of olive oil. Serve with crusty bread or your favorite whole grain — or top with a poached or fried egg.