Lemon Butter Bean Soup (With Feta and Spinach)

This lemon butter bean soup gives you a wholesome, flavor-packed one-pot dinner with tender beans, plenty of vegetables, fresh lemon, and feta—all ready in about 30 minutes.

If you love cooking with white beans, try our Lemon White Bean Soup and Tuscan White Bean Soup, or Greek Yogurt Marry Me Butter Beans.

Top down of glossy butter beans, spinach, feta, and golden broth

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Why you’ll love this Lemon Butter Bean Soup!

This lemon butter bean soup is bright, lemony, and packed with tender beans, spinach, and vegetables, with tangy crumbled feta in every bowl. 🍋 It’s simple, wholesome, and absolutely packed with flavor.

Louise and I love how the fresh lemon transforms the whole pot, adding a fresh, vibrant flavor that pairs beautifully with the tender butter beans and savory herbs. Finish it with feta and a drizzle of good olive oil, and you’ll want crusty bread to catch every last spoonful. 🥖

It’s also a meal you can feel good about, with fiber-rich beans, plenty of vegetables, leafy greens, and extra virgin olive oil. It’s nourishing and satisfying without feeling heavy. 🌿

Best of all, it’s made in one pot in about 30 minutes with affordable, everyday ingredients. An easy dinner for busy weeknights, chilly evenings, or anytime you’re craving something cozy and fresh.

P.S: For more wholesome Mediterranean dinners, try our Mediterranean Chickpea Soup, Greek Lentil Soup, or Mediterranean Lentil Soup.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Extra virgin olive oil: builds a rich, Mediterranean-inspired flavor base. Substitute regular olive oil or avocado oil.
Onion: yellow or white onion both work well. Substitute shallots or the green tops of scallions for a milder option.
Carrots: add gentle sweetness and color. Parsnips are a good alternative.
Celery: adds savory depth. Substitute finely diced fennel for a slightly sweeter flavor.
Garlic: fresh grated garlic gives the best flavor. If you’re garlic intolerant, simply omit it or use garlic-infused olive oil if tolerated.
Dried oregano: adds an herby Mediterranean note. Substitute Italian seasoning, thyme, or rosemary.
Turmeric: adds warmth and beautiful golden color. Substitute ground cumin for a deeper, earthier flavor.
Butter beans: use canned butter beans for convenience or butter beans cooked from scratch. Cannellini beans, Great Northern beans, or chickpeas also work.
Vegetable broth: creates the flavorful base for this Mediterranean bean soup. Use low-sodium broth so you can season to taste.
Lemon: use both zest and juice for maximum freshness. Lime works in a pinch, although the flavor will change.
Spinach: substitute kale, Swiss chard, or baby arugula.
Feta: adds a tangy, savory finish. Try goat cheese, Parmesan, or a dairy-free feta alternative.
Salt and black pepper: bring all the flavors together. Adjust both to taste.

Close-up of glossy butter beans, spinach, feta, and golden broth

How to Make Lemon Butter Bean Soup

1. Build the flavor base

Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.

Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they start to soften.

Stir in the garlic, turmeric, and oregano. Cook for 1 minute, stirring often, until fragrant.

Step 1 Onion, carrots, and celery sautéed with garlic, turmeric, and oregano

2. Add the beans and broth

Add the drained butter beans, vegetable broth, salt, and black pepper.

Bring to a gentle simmer, then cook uncovered for about 15 minutes so the flavors can come together.

Step 2 Butter beans simmering with seasoned vegetables in golden vegetable broth

3. Add the spinach and lemon

Stir in the spinach and cook for 1 to 2 minutes, just until wilted.

Turn off the heat, then stir in the lemon zest and lemon juice.

Taste and adjust with more salt, black pepper, or lemon juice if needed.

Step 3 Fresh spinach and lemon stirred into the golden butter bean soup

4. Serve

Ladle the soup into bowls and top with crumbled feta.

Finish with a drizzle of good extra virgin olive oil and serve with crusty bread for dipping.

Step 4 Lemon butter bean soup topped with feta, pepper, and olive oil

Serving Suggestions

Add more protein: Top each bowl with extra feta, a scoop of Greek yogurt, shredded rotisserie chicken, or a hard-boiled egg.
Serve with bread: Pair with crusty sourdough, warm pita, garlic bread, or whole-grain toast for soaking up the lemony broth.
Make it a bigger meal: Serve with a simple Greek salad, roasted vegetables, or a baked potato on the side.
For a potluck: Keep the soup warm in a slow cooker and set out feta, lemon wedges, herbs, and bread so everyone can finish their own bowl.
Make it ahead: Prepare the soup a day or two in advance, but add the spinach, lemon, and feta when reheating for the freshest flavor.
For meal prep: Portion into individual containers and pack the feta separately. Add a fresh squeeze of lemon after reheating.

Tips

Take your time with the soffritto: If you have time, cook the onion, carrots, and celery for about 10 minutes until soft and sweet. This creates a more flavorful Italian-style soffritto.
Bloom the spices: Cook the garlic, turmeric, and oregano in the olive oil for about 1 minute before adding the broth to bring out their flavor.
Drain and rinse the beans well: This keeps the broth clean-tasting and gives you better control over the seasoning.
Keep it at a gentle simmer: Butter beans are delicate, so avoid a vigorous boil that can cause them to break apart.
Don’t overcook the spinach: Add it at the end and cook just until wilted so it stays fresh and vibrant.
Zest the lemon before juicing: It’s much easier to zest a whole, firm lemon than two squeezed halves.
Add the lemon off the heat: Stir in the zest and juice after turning off the heat to preserve their bright, fresh flavor.
Taste after adding the lemon: Make your final adjustments to salt, black pepper, and lemon juice once everything is in the pot.

Lemon butter bean soup with spinach, pepper, and olive oil

Frequently Asked Questions

Can I use a different type of bean?

Yes. Cannellini beans, Great Northern beans, or navy beans are all good substitutes. Butter beans are larger and especially tender, but most mild white beans work well in this lemon spinach bean soup.

Can I use frozen spinach?

Yes. Thaw it first and squeeze out excess water, then stir it into the soup during the last few minutes of cooking. You can also substitute chopped kale or Swiss chard.

Can I make this soup without feta?

Absolutely. Simply leave it out, or finish each bowl with grated Parmesan, goat cheese, or a dairy-free feta alternative.

Can I add more protein?

Yes. Add another can of butter beans, shredded cooked chicken, or serve the soup with Greek yogurt or a hard-boiled egg. This makes an easy high protein bean soup for a more substantial meal.

Can I make it ahead?

Yes. The soup is excellent for meal prep and tastes even more flavorful the next day. For the freshest result, add the feta after reheating and brighten the soup with a squeeze of fresh lemon before serving.

How to store this lemon butter bean soup?

Let leftovers cool, then refrigerate them in an airtight container for 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

You can also freeze the soup for up to 3 months. For best results, freeze it without the feta and add fresh feta after thawing and reheating.

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