why make this recipe

Spinach Artichoke White Bean Soup offers a delicious blend of flavors while being packed with nutrition. This soup is perfect for any season—it’s warm and comforting in the colder months, and light enough to enjoy in warmer weather too. The combination of spinach, artichoke hearts, and white beans creates a creamy, rich consistency without the need for heavy dairy products. Furthermore, it uses simple ingredients that you might already have in your kitchen.

The roasted garlic adds a deep, savory flavor that elevates the soup to a whole new level. The use of nutritional yeast or vegan parmesan gives it a cheesy note without any dairy, making it suitable for vegans and those who are lactose intolerant. Whether you are serving this for a casual weeknight dinner or entertaining guests, this soup is sure to impress everyone with its bold flavors and heartiness.

how to make Spinach Artichoke White Bean Soup

Making Spinach Artichoke White Bean Soup is easy and straightforward. Follow these detailed steps to prepare a soup that is delicious and satisfying.

Ingredients:

1 bulb garlic
Avocado oil for roasting and cooking
2 leeks, green tops removed
1 yellow onion, diced
1/2 cup raw cashews
5 oz fresh spinach (or frozen, see notes below)
1, 15 oz jar quartered marinated artichoke hearts, drained
2 tbsp nutritional yeast or 1/4 cup shredded vegan parmesan
1 tsp ground coriander
1/2 tsp red pepper flakes (optional)
1, 15oz can cannellini beans, drained and rinsed
4 cups vegetable broth
2 bay leaves
10 sprigs of thyme
1 tsp yellow miso paste
Kosher salt, as needed
Toasted sourdough bread, for serving
Extra virgin olive oil, for serving (optional)

Directions:

Roast the Garlic:
Begin by preheating your oven to 400°F. Slice off about 1/4 inch from the top of the bulb of garlic to expose the cloves. Place the bulb on a piece of foil and drizzle the top with about 2 teaspoons of avocado oil, along with a generous pinch of salt. Wrap the bulb tightly in the foil and place it in the oven. Roast for about 40-45 minutes until the garlic is soft and fragrant. Once roasted, allow it to cool.
Prepare the Ingredients:
While the garlic is roasting, you can prep your ingredients. Start by slicing each leek lengthwise and rinsing it under running water to remove any dirt between the layers. Pat them dry with a kitchen towel and thinly slice them. Next, dice the yellow onion. For the cashews, add them to a large heat-safe measuring cup or bowl and cover them with boiling water for at least 10 minutes before draining. For the spinach, place it in the same cup or bowl and cover it with boiling water for about 2 minutes. This will help wilt the leaves and turn them bright green. After draining, run cold water over the spinach to cool it down completely. Squeeze out any excess water and set it aside.
Cook the Vegetables:
In a large Dutch oven, add about 2 tablespoons of avocado oil over medium-low heat. Pat the marinated artichoke hearts dry with a clean kitchen towel and add them to the pot. Spread the artichokes in a single layer to allow them to sear without stirring for 5-6 minutes or until the bottoms start to brown. Transfer the artichokes to a bowl.
Sauté the Leeks and Onion:
Then, add the sliced leeks into the pot with a pinch of salt. Stir well and allow them to cook down for about 10 minutes, stirring occasionally, until they become slightly golden. After that, add the diced onion and continue sautéing for another 5 minutes until the onion becomes softened.
Add Seasonings:
Stir in the nutritional yeast, ground coriander, and red pepper flakes (if using). Continue the sauté for 2-3 more minutes to let the spices release their flavors.
Combine the Soup Ingredients:
Next, add the drained cannellini beans and vegetable broth to the pot. Give everything a good stir. Toss in the bay leaves and thyme sprigs, then bring the mixture to a boil. Once boiling, reduce the heat to a low simmer. Cover the pot and let it cook for about 20 minutes.
Prepare the Spinach and Cashew Cream:
If you opted for fresh spinach, place it in a heat-resistant bowl and pour boiling water over it to cover completely. Let it sit for 1-2 minutes until it’s bright green and wilted. Transfer the spinach into a bowl of ice water to stop the cooking process. Once cooled, squeeze out any excess water.
Meanwhile, transfer the soaked cashews to a blender. Squeeze in the roasted garlic cloves, add the miso paste, and pour in 1 cup of water. Blend on high until everything is smooth and creamy. Then, add the cooked spinach to the blender and blend again until the spinach is mostly minced.
Combine Everything:
Remove the bay leaves and thyme sprigs from the soup pot. Add the cooked artichokes back into the pot along with the spinach cashew cream. Stir everything until well mixed. Remove from heat.
Serve Your Soup:
To serve, ladle the soup into bowls and drizzle with some extra virgin olive oil, if desired. Pair it with toasted sourdough bread for dipping and enjoyment.

how to serve Spinach Artichoke White Bean Soup

Spinach Artichoke White Bean Soup is best served warm. For an elevated experience, serve it in a deep bowl and drizzle a little extra virgin olive oil on top right before serving. You can also garnish with a sprinkle of fresh herbs or a dash of additional red pepper flakes for added flavor. Offer a few slices of toasted sourdough bread on the side for dipping, which complements the creamy texture of the soup beautifully.

how to store Spinach Artichoke White Bean Soup

If you have leftover soup, you can store it in an airtight container in the refrigerator. It will keep well for about 3-5 days. When reheating, it’s best to do so on the stovetop over low heat, stirring occasionally to prevent it from sticking to the bottom of the pot. You might need to add a splash of vegetable broth or water to thin it out, as the soup may thicken after being stored.

If you want to keep the soup for a longer period, consider freezing it. Place the soup in freezer-safe containers or resealable bags, removing as much air as possible. It can be frozen for up to 3 months. To defrost, simply transfer it to the refrigerator a day before you plan to enjoy it or use the microwave for a quicker option.

tips to make Spinach Artichoke White Bean Soup

Adjust the Texture: If you prefer a smoother soup, use an immersion blender after adding the cashew cream to blend everything thoroughly. This will create a velvety texture.
Season to Taste: Always taste your soup before serving and adjust the seasoning. Depending on your personal preferences, you may want to add more salt or spice.
Customize It: Feel free to add other vegetables you enjoy, such as carrots or celery, to the soup to enhance the flavor and nutritional content.
Protein Boost: For a protein boost, you can blend in additional white beans or even some cooked quinoa.
Vegan Parmesan: If you are not strictly vegan, adding real parmesan cheese can further enhance the flavor profile.

variation

If you want to mix things up a bit, consider these variations:

Add Other Greens: You can substitute kale or Swiss chard for spinach, providing a different flavor and texture.
Spice It Up: To kick up the heat, add diced jalapeños or a splash of hot sauce when sautéing the onion and leeks.
Different Beans: While cannellini beans work wonderfully, you can also use navy beans or great northern beans as alternatives.
Creamy Version: If you want an even creamier soup, consider adding a scoop of coconut cream along with the cashew cream for a hint of coconut flavor.

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Make sure to thaw it and squeeze out as much water as possible before adding it to your soup.
What can I substitute for cashews?
If you have a nut allergy, you can use sunflower seeds or tofu as a cream substitute. You may also skip the cashews altogether, though the creaminess will be reduced.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free bread for serving.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and tastes even better the next day as the flavors meld.
How can I thicken the soup?
If you prefer a thicker soup, you can blend a portion of the soup and return it to the pot or add a little more blended cashew cream.

Spinach Artichoke White Bean Soup

Author: ethanmiller
Total Time: 80 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

A creamy and nutritious soup featuring spinach, artichokes, and white beans, enhanced with roasted garlic and served with toasted sourdough.

Ingredients

Scale

1 bulb garlic
Avocado oil for roasting and cooking
2 leeks, green tops removed
1 yellow onion, diced
1/2 cup raw cashews
5 oz fresh spinach (or frozen)
1 jar (15 oz) quartered marinated artichoke hearts, drained
2 tbsp nutritional yeast or 1/4 cup shredded vegan parmesan
1 tsp ground coriander
1/2 tsp red pepper flakes (optional)
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
2 bay leaves
10 sprigs of thyme
1 tsp yellow miso paste
Kosher salt, as needed
Toasted sourdough bread, for serving
Extra virgin olive oil, for serving (optional)

Instructions

Preheat your oven to 400°F. Slice off about 1/4 inch from the top of the bulb of garlic and drizzle with avocado oil and salt. Wrap in foil and roast for about 40-45 minutes.
Prep your ingredients while the garlic is roasting. Slice leeks, dice onion, soak cashews in boiling water, and wilt spinach in hot water.
Add avocado oil to a large Dutch oven and cook marinated artichoke hearts until browned. Remove from pot.
Sauté leeks with salt for about 10 minutes, then add onion and continue cooking for an additional 5 minutes.
Stir in nutritional yeast, ground coriander, and red pepper flakes, cooking for another 2-3 minutes.
Combine cannellini beans and vegetable broth into the pot, add bay leaves and thyme, and bring to a boil. Reduce heat and simmer for about 20 minutes.
Blend soaked cashews with roasted garlic, miso paste, water, and wilted spinach until creamy. Add back to the soup after removing bay leaves and thyme.
Serve warm, drizzled with extra virgin olive oil and with toasted sourdough on the side.

Notes

For a smoother texture, blend the soup with an immersion blender. Adjust seasoning to taste before serving.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 300mg
Fat: 14g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg

Keywords: soup, vegan, white bean, spinach, comfort food