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In a large pot or Dutch oven, add the beans, onion halves, garlic, bay leaves, Parmesan rind, and fresh herbs. Add water until everything is submerged by at least a few inches of water.
Add a good glug of olive oil and a pinch of crushed red pepper, and then bring water to a boil. Once it’s boiling, cook for 15 minutes, then reduce to a simmer, cover, and cook until beans are fully cooked through.
Once beans are fully cooked, use tongs to remove the onion, herbs, bay leaves, and garlic. Squeeze the garlic to remove the cloves, and add them to the pot. Then mix in the spinach, artichoke hearts, and at least ½ tsp salt. Let simmer a few minutes until the spinach cooks down, and then mix in your lemon juice.
To serve, transfer to bowls, top with another drizzle of olive oil and a generous portion of grated Parmesan cheese. Finish off with some black pepper and more crushed red pepper, if desired. Serve warm.