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–+ servings
Golden lemon butter bean soup topped with feta and olive oil

Lemon Butter Bean Soup (With Feta and Spinach)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (1 L) vegetable broth low-sodium – add more to taste
  • 1 lemon zest and juice
  • 1 teaspoon salt + black pepper to taste
  • 4 cups (4 handfuls) spinach
  • ½ cup (75 g) feta cheese or more to taste

  • 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.
    Step 1 Onion, carrots, and celery sautéed with garlic, turmeric, and oregano
  • 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.
    Step 2 Butter beans simmering with seasoned vegetables in golden vegetable broth
  • 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.
    Step 3 Fresh spinach and lemon stirred into the golden butter bean soup
  • Serve: Spoon into bowls and top with crumbled feta and a drizzle of olive oil.
    Serve warm with crusty bread for dipping.
    Step 4 Lemon butter bean soup topped with feta, pepper, and olive oil
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.
 
Tips
  • Build a better soffritto: Cook the vegetables for 10 minutes if you have time.
  • Bloom the spices: Cook them in the oil for 1 minute.
  • Rinse the beans well: Keeps the broth clean-tasting.
  • Simmer gently: A hard boil can break up the butter beans.
  • Add spinach last: Cook just until wilted.
  • Zest before juicing: It’s much easier!
  • Add lemon off the heat: Keeps the flavor bright and fresh.
  • Taste at the end: Adjust salt, pepper, and lemon after adding the juice.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
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