As the cool autumn breeze swirls outside, there’s nothing quite like a steaming bowl of Spinach Artichoke White Bean Soup to warm the soul. I remember the first time I made this recipe – it was a chilly evening, and I was craving something hearty and nourishing. I had a can of white beans in the pantry, a bunch of fresh spinach in the fridge, and an unopened jar of artichoke hearts. I knew I had to put them together into something truly special. And let me tell you, this Spinach Artichoke White Bean Soup did not disappoint! The flavors blended together perfectly, creating a comforting and creamy soup that had me going back for seconds (and thirds!). It’s become a staple in my household, and I can’t wait for you to try it.
Why This Spinach Artichoke White Bean Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Spinach Artichoke White Bean Soup
What sets this Spinach Artichoke White Bean Soup apart is the way the flavors and textures come together in perfect harmony. The key is in the balance of ingredients – the earthy spinach, the tangy artichoke hearts, the creamy white beans, and the savory broth all work together to create a truly remarkable soup. But the real secret is in the technique. By sautéing the onions and garlic first, you build a solid flavor foundation. Then, adding the thyme and just a touch of red pepper flakes (if you like a little heat) takes this soup to the next level. The result is a rich, velvety texture that’s sure to satisfy.
Essential Ingredients You’ll Need
Let’s talk about the all-star cast of ingredients that make this Spinach Artichoke White Bean Soup so special:
- Olive oil – This forms the base of the soup, giving it a silky mouthfeel.
- Yellow onion – Diced onion adds depth of flavor and sweetness to the broth.
- Garlic – Minced garlic is a must for any good soup, providing an aromatic backbone.
- Dried thyme – This warm, earthy herb complements the other flavors perfectly.
- Red pepper flakes (optional) – A pinch of heat from the pepper flakes adds a lovely complexity.
- Vegetable or chicken broth – The liquid base that brings everything together.
- White beans – These creamy legumes add protein and heartiness to the soup.
- Artichoke hearts – Chopped artichoke hearts lend a tangy, slightly nutty flavor.
- Spinach – Fresh spinach adds a lovely green color and nutrient boost.
- Heavy cream – A touch of cream makes the soup extra rich and indulgent.
With these simple yet powerful ingredients, you’re on your way to creating a Spinach Artichoke White Bean Soup that will leave your taste buds dancing.
Step-by-Step Spinach Artichoke White Bean Soup Instructions
Preparing Your Spinach Artichoke White Bean Soup
In just 35 minutes, you can have this cozy Spinach Artichoke White Bean Soup on the table. First, you’ll need a large pot or Dutch oven and a few basic kitchen tools. The prep time is only 15 minutes, and the cook time is 20 minutes, so it comes together quickly.
1- Start by heating the olive oil in your pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until the onions are translucent and fragrant.
2- Next, stir in the minced garlic and dried thyme. Cook for an additional 1-2 minutes, allowing the garlic to become fragrant and the thyme to infuse the oil.
3- Slowly pour in the vegetable or chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
4- Add the drained and rinsed white beans and chopped artichoke hearts. Allow the soup to simmer for 10-12 minutes, until the flavors have melded together.
5- Finally, stir in the fresh spinach, letting it wilt down into the hot broth. Pour in the heavy cream (or full-fat coconut milk for a dairy-free version) and season with salt and freshly ground black pepper to taste.
6- Ladle the Spinach Artichoke White Bean Soup into bowls and serve hot, garnished with grated Parmesan, crispy croutons, and fresh parsley if desired.
Pro Tips for Success
Here are a few pro tips to ensure your Spinach Artichoke White Bean Soup turns out perfectly every time:
- Use high-quality, low-sodium broth for the best flavor. This allows you to control the seasoning.
- Don’t overcook the spinach – just let it wilt briefly in the hot soup to maintain its vibrant green color and texture.
- For a thicker, creamier soup, use an immersion blender to purée a portion of the beans and vegetables before adding the cream.
- Experiment with different types of beans, like cannellini or garbanzo, to change up the texture and flavor.
Serving and Storing Your Spinach Artichoke White Bean Soup
Perfect Pairings for Spinach Artichoke White Bean Soup
This Spinach Artichoke White Bean Soup serves 6 generous portions, making it a wonderful option for cozy family dinners or casual gatherings with friends. To round out the meal, try serving it with a fresh green salad and crusty bread for dipping. For a heartier appetite, pair it with a grilled cheese sandwich or a simple protein like roasted chicken or baked salmon. And don’t forget the beverage – a crisp white wine or a rich, creamy hot chocolate would be the perfect accompaniment.
Storage and Make-Ahead Tips
Luckily, this Spinach Artichoke White Bean Soup holds up beautifully in the fridge and freezer, making it a great meal-prep option. Once cooled, simply transfer the soup to an airtight container and refrigerate for up to 5 days. To reheat, gently warm it on the stovetop or in the microwave, stirring occasionally, until heated through.
For longer-term storage, this soup freezes incredibly well. Let it cool completely, then transfer to a freezer-safe container or bag, leaving a bit of headspace for expansion. Frozen, it will keep for up to 3 months. When ready to enjoy, thaw the soup overnight in the refrigerator, then reheat as needed. The texture and flavor hold up remarkably well, so you can enjoy this comforting soup anytime.
Variations and Dietary Adaptations for Spinach Artichoke White Bean Soup
Creative Spinach Artichoke White Bean Soup Variations
While this Spinach Artichoke White Bean Soup is delicious as is, there are plenty of ways to put your own spin on it. Try adding diced carrots or celery for extra veggie goodness, or switch up the herbs with fresh basil or oregano. For a heartier meal, stir in cooked chicken or turkey. You can also experiment with different types of beans, like kidney or garbanzo, to change up the texture. And in the summertime, swap the spinach for kale or Swiss chard for a seasonal twist.
Making Spinach Artichoke White Bean Soup Diet-Friendly
For those looking to make this Spinach Artichoke White Bean Soup more diet-friendly, there are a few simple swaps you can try. Instead of heavy cream, use full-fat coconut milk or plain Greek yogurt to keep it creamy without the dairy. To make it gluten-free, simply skip the croutons or use gluten-free alternatives. And for a vegan version, omit the Parmesan cheese or use a dairy-free parmesan-style topping.
Frequently Asked Questions
Q: Can I use canned diced tomatoes instead of artichoke hearts?
A: Absolutely! Canned diced tomatoes would be a delicious substitution. Just be sure to drain and rinse them before adding to the soup.
Q: How long does the soup take to make, from start to finish?
A: This Spinach Artichoke White Bean Soup has a total time of 35 minutes, with 15 minutes of prep time and 20 minutes of cook time.
Q: Can I make this soup ahead of time?
A: Yes, this soup is perfect for meal prep! It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Simply reheat gently on the stovetop or in the microwave when ready to serve.
Q: How many servings does this recipe make?
A: This Spinach Artichoke White Bean Soup recipe yields 6 generous servings.
Q: What should I do if the soup seems too thick or too thin?
A: If the soup is too thick, simply add a splash more broth to thin it out. If it’s too thin, let it simmer for a few extra minutes to allow some of the liquid to evaporate and the soup to thicken up.
Spinach Artichoke White Bean Soup
- Total Time: 35
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy, comforting, and packed with fresh flavors, this Spinach Artichoke White Bean Soup is a delicious meatless meal that’s ready in just 30 minutes.
Ingredients
– 2 tablespoons olive oil
– 1 yellow onion, diced
– 3 garlic cloves, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon red pepper flakes (optional)
– 4 cups low-sodium vegetable or chicken broth
– 1 (15-ounce) can white beans, drained and rinsed
– 1 (14-ounce) can artichoke hearts, drained and chopped
– 5 cups fresh spinach, roughly chopped
– 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free option)
– Salt and freshly ground black pepper, to taste
– Grated parmesan, croutons, and fresh parsley for serving (optional)
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and sauté for 5 minutes, until translucent.
3. Add the garlic, thyme, and red pepper flakes (if using), and cook for 1 minute, until fragrant.
4. Pour in the broth and add the white beans and chopped artichoke hearts. Bring the mixture to a simmer and cook for 10 minutes.
5. Add the chopped spinach and heavy cream (or coconut milk) and cook for 5 more minutes, until the spinach is wilted and the soup is heated through.
6. Season with salt and pepper to taste.
7. Serve the Spinach Artichoke White Bean Soup hot, garnished with grated parmesan, croutons, and fresh parsley, if desired.
Notes
For a thicker, creamier soup, you can use an immersion blender to blend a portion of the soup before adding the spinach. This will create a velvety texture. You can also add a splash of white wine or sherry for extra flavor. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American
Conclusion
This Spinach Artichoke White Bean Soup is the ultimate cozy, comforting meal that you’ll crave all season long. With its perfectly balanced flavors and nourishing ingredients, it’s sure to become a new family favorite. The best part is, it comes together quickly and easily, making it the perfect weeknight dinner or weekend indulgence. So go ahead, give this recipe a try – your taste buds (and your soul) will thank you. And don’t forget to let me know how it turns out in the comments below!
