Preheat oven to 400°F (200°C).
Place broccoli, onion, garlic, and feta in an oven-safe dish. Drizzle with olive oil and season with oregano, chili flakes, salt, and pepper.
Roast for 35–40 minutes, or until the vegetables are tender and lightly browned.
Transfer everything from the roasting dish to a blender. Add cottage cheese, bone broth, spinach, lemon zest and juice, and cannellini beans. Blend until smooth. Add water if needed to reach desired consistency.
Warm the soup gently, then serve garnished with dill, extra chili flakes, and shredded Manchego or Parmesan.
