Heat 2 tablespoons olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add onions; cook for 3 to 4 minutes or until lightly browned, stirring frequently.

Add artichokes, bell pepper, 2 tablespoons oregano, 1 tablespoon garlic and thyme; cook for 2 minutes, stirring frequently.

Add vegetable stock; bring to a boil. Reduce heat to medium. Gently boil, uncovered, for 5 minutes, stirring occasionally. Reduce heat to low; stir in cannellini beans and heat through.

Place kale, basil and remaining 1 tablespoon garlic in a food processor. Cover and pulse until chopped. Add Romano cheese, ½ cup almonds, remaining ½ cup olive oil, lemon juice, mustard and black pepper. Cover and pulse until finely chopped, scraping down sides of food processor as needed.

Stir kale mixture into bean mixture. Remove from heat. Let stand for 15 minutes before serving. Sprinkle with remaining ½ cup almonds. Garnish with additional oregano, if desired.