Creamy Spinach Artichoke White Bean Soup
Creamy Spinach Artichoke White Bean Soup
Ingredients
For the Roasted Garlic
- 1 garlic, whole head
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Soup Base
- 2 cans canned artichoke hearts, 14 ounce each, drained and quartered
- 2 tablespoons olive oil
- 1 large leek, white and light green parts, thinly sliced
- 1 medium brown onion, finely diced
- 1/4 cup nutritional yeast
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 cans canned cannellini beans, 15 ounce each, rinsed and drained
- 4 cups vegetable broth
- 2 bay leaves
For the Spinach-Cashew Cream
- 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 5 ounces fresh spinach
- 1/2 cup water
- 1 tablespoon lemon juice
For Serving
- 2 tablespoons fresh parsley, chopped
- as needed cracked black pepper
Instructions
- 1
Preheat your oven to 400°F. Prepare the garlic for roasting: slice off the top 1/4 inch of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt. Wrap the garlic head tightly in aluminum foil and place on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the garlic in the preheated oven for 45-60 minutes, or until the cloves are very soft and caramelized. Set aside to cool slightly.
⏱️ 45 min•🌡️ 400
- 3
While the garlic roasts, prepare the remaining ingredients. Drain and quarter the canned artichoke hearts. Thinly slice the leek (white and light green parts only) and finely dice the brown onion. Rinse and drain the cannellini beans. Soak the raw cashews in hot water for 15 minutes, then drain.
⏱️ 15 min
- 4
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the quartered artichoke hearts and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and caramelized. Remove about 1/4 cup of the caramelized artichokes and set aside for garnish.
⏱️ 10 min
- 5
Add the remaining 1 tablespoon of olive oil to the pot (if needed). Add the sliced leeks and sauté for 5 minutes until softened. Then, add the diced onion and cook for another 5-7 minutes until translucent and tender.
⏱️ 10 min
- 6
Stir in the nutritional yeast, red pepper flakes, dried thyme, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices. Add the rinsed and drained cannellini beans, vegetable broth, and bay leaves to the pot.
⏱️ 5 min
- 7
Once the roasted garlic is cool enough to handle, squeeze the soft, caramelized cloves from their skins into the soup pot. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 8
While the soup simmers, prepare the spinach-cashew cream. In a high-speed blender, combine the drained soaked cashews, fresh spinach, 1/2 cup of water, and lemon juice. Blend until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min
- 9
Remove the bay leaves from the soup. Pour the spinach-cashew cream into the soup and stir well to combine. Taste and adjust seasoning with additional salt and pepper if desired. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup, or carefully transfer a portion to a regular blender, blend, and return to the pot.
⏱️ 5 min
- 10
Ladle the creamy soup into bowls. Garnish each serving with the reserved caramelized artichoke hearts, chopped fresh parsley, and a sprinkle of cracked black pepper. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spinach Artichoke White Bean Soup
Ingredients
For the Roasted Garlic
- 1 garlic, whole head
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Soup Base
- 2 cans canned artichoke hearts, 14 ounce each, drained and quartered
- 2 tablespoons olive oil
- 1 large leek, white and light green parts, thinly sliced
- 1 medium brown onion, finely diced
- 1/4 cup nutritional yeast
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 cans canned cannellini beans, 15 ounce each, rinsed and drained
- 4 cups vegetable broth
- 2 bay leaves
For the Spinach-Cashew Cream
- 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 5 ounces fresh spinach
- 1/2 cup water
- 1 tablespoon lemon juice
For Serving
- 2 tablespoons fresh parsley, chopped
- as needed cracked black pepper
Instructions
- 1
Preheat your oven to 400°F. Prepare the garlic for roasting: slice off the top 1/4 inch of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt. Wrap the garlic head tightly in aluminum foil and place on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the garlic in the preheated oven for 45-60 minutes, or until the cloves are very soft and caramelized. Set aside to cool slightly.
⏱️ 45 min•🌡️ 400 - 3
While the garlic roasts, prepare the remaining ingredients. Drain and quarter the canned artichoke hearts. Thinly slice the leek (white and light green parts only) and finely dice the brown onion. Rinse and drain the cannellini beans. Soak the raw cashews in hot water for 15 minutes, then drain.
⏱️ 15 min - 4
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the quartered artichoke hearts and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and caramelized. Remove about 1/4 cup of the caramelized artichokes and set aside for garnish.
⏱️ 10 min - 5
Add the remaining 1 tablespoon of olive oil to the pot (if needed). Add the sliced leeks and sauté for 5 minutes until softened. Then, add the diced onion and cook for another 5-7 minutes until translucent and tender.
⏱️ 10 min - 6
Stir in the nutritional yeast, red pepper flakes, dried thyme, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices. Add the rinsed and drained cannellini beans, vegetable broth, and bay leaves to the pot.
⏱️ 5 min - 7
Once the roasted garlic is cool enough to handle, squeeze the soft, caramelized cloves from their skins into the soup pot. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 8
While the soup simmers, prepare the spinach-cashew cream. In a high-speed blender, combine the drained soaked cashews, fresh spinach, 1/2 cup of water, and lemon juice. Blend until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 9
Remove the bay leaves from the soup. Pour the spinach-cashew cream into the soup and stir well to combine. Taste and adjust seasoning with additional salt and pepper if desired. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup, or carefully transfer a portion to a regular blender, blend, and return to the pot.
⏱️ 5 min - 10
Ladle the creamy soup into bowls. Garnish each serving with the reserved caramelized artichoke hearts, chopped fresh parsley, and a sprinkle of cracked black pepper. Serve hot.
⏱️ 1 min