Heat the olive oil in a large soup pot over medium heat until it begins to shimmer slightly. Add the diced onion and cook slowly for about 4–5 minutes, stirring occasionally, until the onion becomes soft, translucent, and lightly golden around the edges. Avoid rushing this step because the softened onion creates a sweeter, richer flavor base for the soup.

Stir in the minced garlic and cook for about 30–45 seconds, just until fragrant. The garlic should smell warm and savory but should not brown or burn, as burnt garlic can make the broth taste bitter.

Pour the broth into the pot and gently stir everything together. Add the turmeric, ginger, shredded zucchini, and white beans or chickpeas. Stir well so the spices evenly blend into the broth. Bring the soup to a gentle simmer rather than a rapid boil, then let it cook uncovered for about 10 minutes so the zucchini softens and the flavors have time to develop naturally.

Add the spinach or kale a handful at a time, stirring gently after each addition. If using spinach, it will wilt within 1–2 minutes. If using kale, allow an additional few minutes for the leaves to soften slightly while still keeping some texture. The greens should stay vibrant and fresh-looking, not dull or overcooked.

Reduce the heat slightly to keep the soup at a very gentle simmer. Slowly drizzle the whisked eggs into the pot while continuously stirring the soup in slow circular motions with a spoon. This creates delicate silky egg ribbons throughout the broth instead of large clumps. Pour gradually and stir gently for the best texture.

Turn off the heat and immediately stir in the fresh lemon juice, chopped parsley or dill, and black pepper. The lemon brightens the entire soup and gives it its signature fresh Mediterranean flavor, while the herbs add freshness and aroma.

Taste the soup carefully and adjust the seasoning if needed. Add a little extra black pepper, lemon juice, or salt depending on your preference. If the broth tastes too strong, you can also add a small splash of extra broth to balance it.

Ladle the soup into warm bowls and serve immediately while hot. Finish with optional crumbled feta cheese, a drizzle of extra virgin olive oil, fresh herbs, or a pinch of red pepper flakes for extra flavor and warmth.