A bright twist using lemon zest and fresh dill to lighten the heavy bread and bean base.
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Heat the olive oil in a large Dutch oven over medium heat and sauté the onion and carrots until softened, about 8 minutes.
Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Stir in the cannellini beans and the broth, bringing the mixture to a gentle boil.
Reduce heat to a simmer and stir in the torn bread chunks; let the soup cook for 10-15 minutes until the bread begins to break down and thicken the broth.
Stir in the spinach or kale and cook for 3 minutes until the greens are wilted and bright green.
Remove the pot from the heat and stir in the lemon zest, lemon juice, and the fresh chopped dill.
Season generously with salt and black pepper to balance the acidity of the lemon.
Ladle into bowls and top with a sprinkle of feta cheese and an extra drizzle of olive oil before serving.
