Drain one of the cans of butter beans into a colander and rinse the beans under water, then add them into a tall plastic cylinder, along with 1/2 cup (120 ml) vegetable broth, using a hand blender, blend together until you get a thick creamy texture

Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, finely chop the onion, roughly chop the garlic, and finely chop the celery

Add the chopped ingredients into the hot pan, mix continuously, after 4 minutes and the onions are translucent, add in the oregano, rosemary, and thyme, mix together, then add in 2 cups (480 ml) vegetable broth and the bay leaf, turn it up to a high heat and give it a gentle mix

In the meantime, drain the other can of butter beans into a colander and rinse the beans under water

Once the broth comes to a boil, add in the drained butter beans, the creamy butter bean mixture, and season with sea salt & black pepper, gently mix together until well mixed, then place a lid on the pan and lower to a low-medium heat

After simmering the soup for 10 minute remove the lid, add in the lemon juice and give it one final gentle mix, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley, enjoy!