A vibrant, creamy soup radiating sunshine with its zesty lemon flavor and earthy butter beans. Perfect for cooler months or any time you crave a hearty yet light meal.
Ingredients
Scale:
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup carrots, diced (about 2 medium)
1 cup celery, diced (about 2 stalks)
4 cups vegetable broth
2 cans (15 oz each) canned butter beans, drained and rinsed
4 cups fresh spinach, chopped
1/4 cup lemon juice (about 2 lemons)
1 cup feta cheese, crumbled
Salt and pepper to taste
Fresh herbs (like dill or parsley) for garnish
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced carrots, and celery. Cook for another 5 minutes or until the vegetables soften, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
Add the butter beans and chopped spinach to the pot. Stir to combine and cook for an additional 5 minutes, until the spinach has wilted.
Stir in the lemon juice and season with salt and pepper to taste. Allow the soup to simmer for another 2 minutes to incorporate the flavors.
Serve the soup hot, topped with crumbled feta cheese and garnished with fresh herbs.
