09/04/2026
Lemon Butter Bean Soup (With Feta and Spinach)
Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion finely chopped
2 carrots sliced into discs
2 ribs celery chopped
4 cloves garlic grated
1 teaspoon dried oregano
½ teaspoon turmeric or up to 1 teaspoon to taste
2 cans butter beans 15 oz / 400 g each can – drained and rinsed – or 3 cups (460 g) cooked beans
4 cups vegetable broth low-sodium – add more to taste
1 lemon zest and juice
1 teaspoon salt + black pepper to taste
4 cups spinach
½ cup feta cheese or more to taste
Instructions
Cook the vegetables:
Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat.
Add 1 yellow onion, 2 carrots, and 2 ribs celery. Cook for 5 minutes, stirring occasionally, until they start to soften.
Add 4 cloves garlic (pressed or grated), 1 teaspoon dried oregano, and ½ teaspoon turmeric. Cook for 1 minute, stirring often.
Add beans and broth:
Stir in 2 cans butter beans (rinsed), 4 cups vegetable broth, 1 teaspoon salt, and black pepper.
Bring to a gentle simmer, then cook uncovered for 15 minutes, stirring occasionally.
Add spinach and lemon:
Stir in 4 cups spinach and cook for 1 to 2 minutes, until wilted.
Turn off the heat. Stir in the zest and juice of 1 lemon. Taste and add more salt, pepper, or lemon juice if needed.
Serve:
Spoon into bowls and top with crumbled feta and a drizzle of olive oil.
Serve warm with crusty bread for dipping.
Substitutions
Extra virgin olive oil → Regular olive oil or avocado oil.
Onion → Shallots or green tops of scallions.
Carrots → Parsnips.
Celery → Finely diced fennel.
Garlic → Omit or use garlic-infused olive oil if tolerated.
Dried oregano → Italian seasoning, thyme, or rosemary.
Turmeric → Ground cumin.
Butter beans → Cannellini beans, Great Northern beans, or chickpeas.
Vegetable broth → Use low-sodium vegetable broth.
Lemon → Lime.
Spinach → Kale, Swiss chard, or baby arugula.
Feta → Goat cheese, Parmesan, or dairy-free feta.
