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Heat the olive oil in a pan, and add the diced onion. Saute for 5 minutes, stirring occasionally, until the onion begins to soften.
Tip in the garlic and cook for another minute, then add the chopped spinach and cook for 3 minutes until it starts to wilt down.
Add the seasonings and the cannellini beans.
Stir everything together, then pour in the stock and season to taste with salt and pepper. Place the lid on your pan and leave it on a gentle simmer for 5 minutes.
Remove the lid and turn off the heat, then stir in the grated hard cheese and top the beans and greens with lemon zest and a squeeze of the lemon juice.
Add more red pepper flakes and optionally, some fresh herbs (such as fresh basil or parsley) to garnish.