Start with Fragrant Garlic: In a large soup pot or Dutch oven, heat the olive oil over medium-low heat. Add the minced garlic and stir gently. Let it cook for about 2-3 minutes until golden and aromatic—but not browned. This is where the flavor begins.

Season and Spice: Stir in the oregano, onion powder, chili flakes (if using), salt, and pepper. Toast the spices for about 30 seconds to unlock their depth. Your kitchen should smell incredible at this point.

Add Broccoli: Toss in your chopped broccoli, including the peeled stems, and stir to coat it in the garlic-spice oil. Let it sauté for about 5 minutes. This helps build more flavor and softens the broccoli slightly before simmering.

Simmer with Broth and Beans: Pour in the vegetable broth and add the rinsed white beans. Stir everything together, bring it to a boil, then reduce the heat and let it simmer gently for about 15 minutes. The broccoli will become tender, and the beans will infuse the broth with creaminess.

Brighten with Lemon: Once the soup is cooked, stir in the lemon juice for brightness. This gives the broth a fresh lift and balances the richness of the garlic.

Serve and Enjoy: Ladle the soup into bowls, and if you like, drizzle a little more olive oil on top and sprinkle with extra chili flakes. Serve with crusty bread or a slice of warm focaccia.