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