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White Beans with Broccoli Rabe and Lemon

['3 tablespoons olive oil', '1 small lemon, very thinly sliced, seeds removed', '2 anchovy fillets packed in oil', '4 garlic cloves, thinly sliced', '1/2 bunch broccoli rabe, chopped', 'Kosher salt, freshly ground pepper', '2 15-ounce cans cannellini (white kidney) beans, rinsed', '1/2 cup fresh flat-leaf parsley leaves', '2 tablespoons finely grated Parmesan, plus more for serving', 'Crushed red pepper flakes (optional)']

Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
Add beans and 1/2 cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.
Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

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