Name: Spinach Artichoke White Bean Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Vegan American
Ingredients: 1 bulb garlic; 2 tsp avocado oil (for roasting); Generous pinch of kosher salt; 2 tbsp avocado oil (for cooking); 2 leeks, green tops removed and sliced; 1 yellow onion, diced; 1/2 cup raw cashews; 5 oz fresh spinach (or frozen, see notes); 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, 15 oz 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; Extra virgin olive oil (optional, for drizzling)

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If you are searching for a soul-warming, nutrient-packed soup that feels both indulgent and wholesome, the Spinach Artichoke White Bean Soup Recipe is an absolute must-try. This vibrant, creamy soup carries all the beloved flavors of a classic spinach artichoke dip but transforms them into a comforting bowl of goodness that’s perfect for any day. With roasted garlic, tender leeks, earthy cannellini beans, and fresh spinach elegantly combined, this recipe delivers a delightful dance of textures and flavors that both vegans and omnivores will adore. Ready in just about an hour, it’s the kind of soup that feels like a warm hug after the first spoonful.

Ingredients You’ll Need

This image shows a close-up of a pot filled with several soft yellowish artichoke hearts spread evenly across the bottom and a little piled on top of each other, with light seasoning visible on them. Two whole bright yellow lemons sit on the right side of the artichokes, adding a pop of color. The pot’s interior is light cream with some browned spots, showing signs of cooking. The surface under the pot is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is carefully chosen for its role in building both flavor and texture, making the Spinach Artichoke White Bean Soup Recipe simplicity at its finest. From the caramelized artichokes that add a subtle tang to the smooth cashew cream that provides richness, each component brings something unique to the table.

Garlic bulb: Roasting the garlic mellows its sharpness and adds a sweet, creamy depth.
Avocado oil: A mild oil perfect for roasting and sautéing without overpowering the flavors.
Leeks: Offer a gentle onion flavor with a slight sweetness and great texture.
Yellow onion: Adds a classic base flavor that rounds out the soup’s profile.
Raw cashews: Soaked and blended to create a luscious, dairy-free creaminess.
Fresh or frozen spinach: Brings vibrant color and subtle earthiness while boosting nutrition.
Marinated artichoke hearts: Provide a tangy, slightly tender bite that’s essential to the soup’s character.
Nutritional yeast or vegan parmesan: Adds a cheesy, savory umami hit without dairy.
Ground coriander: Warms the dish with its fragrant, citrusy spice.
Red pepper flakes (optional): For a touch of heat that wakes up the palate.
Cannellini beans: The protein powerhouse that ensures this soup is both filling and creamy.
Vegetable broth: The flavorful liquid that ties everything together.
Bay leaves and thyme sprigs: Herbs that infuse the soup with aromatic complexity.
Yellow miso paste: Adds a subtle savory depth and enhances umami flavors.
Kosher salt: To season and balance the layers of flavor perfectly.
Toasted sourdough bread: For serving and soaking up all that delicious soup goodness.
Extra virgin olive oil (optional): A finishing drizzle that adds richness and a silky mouthfeel.

How to Make Spinach Artichoke White Bean Soup Recipe

Step 1: Roast the Garlic

Begin by preheating your oven to 400°F. Slice off the top quarter-inch of the garlic bulb to expose the individual cloves. Drizzle the bulb with a couple of teaspoons of avocado oil and sprinkle a generous pinch of salt over it. Wrap the bulb tightly in foil and roast it for 40 to 45 minutes. The slow roasting transforms the garlic into a sweet, buttery treasure that’s essential for this soup’s signature flavor.

Step 2: Prepare the Veggies and Nuts

While the garlic roasts, start prepping. Halve the leeks lengthwise and rinse carefully between layers to remove any grit. Thinly slice them and dice the onion as well. Soak the raw cashews in boiling water for at least 10 minutes to soften them for blending. Next, blanch the spinach in boiling water for a couple of minutes until it turns a vibrant green and wilts, then shock it in cold water to retain that bright color. Squeeze out the excess water from the spinach thoroughly – this step ensures the soup isn’t watery.

Step 3: Sear the Artichokes

Using a large Dutch oven, heat 2 tablespoons of avocado oil over medium-low heat. Pat the marinated artichoke hearts dry with a kitchen towel to encourage browning. Add them to the pot in a single layer and let them sear without disturbing for about five to six minutes until the bottoms develop a lovely golden-brown crust. This step intensifies their flavor and adds a subtle nuttiness. Once done, transfer them to a bowl and set aside temporarily.

Step 4: Cook the Leeks and Onions

Into the same pot, toss in the sliced leeks with a pinch of salt. Cook them low and slow for about 10 minutes, stirring occasionally, until they soften and gain a subtle golden color. Add the diced onions next and continue sautéing for another five minutes until they become tender and fragrant. This base layer builds a mellow sweetness and complexity that balances the soup beautifully.

Step 5: Add Spices and Yeast

Sprinkle in the nutritional yeast, ground coriander, and optional red pepper flakes. Stir well and sauté for about two to three minutes. This quick step toasting the spices and yeast awakens their aroma and deepens the subtle flavors, adding a savory, slightly cheesy element to the soup.

Step 6: Combine Beans, Broth, and Herbs

Pour in the drained cannellini beans and the vegetable broth. Stir to combine everything nicely. Drop in the bay leaves and fresh thyme sprigs, then bring the mixture to a boil. Once boiling, lower the heat and let the soup simmer gently with a lid for 20 minutes. This phase lets all those harmonious flavors mingle and develop fully.

Step 7: Blend the Spinach Cashew Cream

While the soup simmers, blend your soaked cashews with the roasted garlic cloves (squeeze them out of their skins), yellow miso paste, and one cup of water in a high-speed blender until smooth and creamy. Next, add the blanched spinach in batches and pulse just enough to mince it finely within the cream. This luscious spinach cashew base adds body, creaminess, and a gorgeous green hue to the soup.

Step 8: Final Assembly

Remove the bay leaves and thyme sprigs from the pot, then stir in the seared artichokes along with the spinach cashew cream. Mix well until everything is evenly incorporated and heated through. This finishes your Spinach Artichoke White Bean Soup Recipe with a perfectly balanced texture and flavor. Serve hot with an optional drizzle of extra virgin olive oil and your favorite toasted sourdough bread on the side for dunking.

How to Serve Spinach Artichoke White Bean Soup Recipe

A white bowl with a brown rim holds a creamy green soup filled with small pieces of yellow and light green vegetables mixed into the thick texture. On top, there are two small piles of light brown, thin, folded strips, lightly browned and sprinkled with fine white shreds. The bowl rests on a white marbled surface, and a soft, beige cloth is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the presentation and flavor, consider garnishing the soup with a drizzle of high-quality extra virgin olive oil or a sprinkle of freshly cracked black pepper. A handful of toasted pine nuts or crispy shallots can also add a delightful crunch and textural contrast. These simple touches make each bowl feel extra special and inviting.

Side Dishes

This soup shines best alongside rustic, crusty breads like sourdough or a warm, flaky baguette perfect for soaking up every bit of the creamy broth. A fresh green salad with citrus vinaigrette provides a refreshing counterpoint, while roasted root vegetables bring warmth and earthiness to the meal. These sides round out the Spinach Artichoke White Bean Soup Recipe into a satisfying, wholesome feast.

Creative Ways to Present

For an eye-catching presentation, serve the soup in wide, shallow bowls with a generous swirl of the cashew spinach cream on top to highlight the vibrant green color. You could also ladle it into hollowed-out mini bread bowls for an adorable and edible serving vessel. Adding a sprig of fresh thyme or a few small spinach leaves on the side elevates the visual appeal and connects to the fresh ingredients inside.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, any leftovers should be cooled completely before transferring to an airtight container. The Spinach Artichoke White Bean Soup Recipe will keep well in the refrigerator for up to four days, maintaining its creamy texture and vibrant flavors. Just give it a good stir before reheating to reincorporate settled ingredients.

Freezing

This soup freezes beautifully, making it a perfect meal prep option. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It can be stored in the freezer for up to three months. Thaw overnight in the fridge before reheating to preserve the best flavor and texture.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking and ensure even warming. You might want to add a splash of vegetable broth or water if it’s thickened too much. Avoid boiling, as it can alter the delicate flavors and creaminess of the soup. Microwave reheating works in a pinch but stir well halfway through.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Frozen spinach works well and can save prep time. Just thaw it completely, then squeeze out all excess moisture before blending it into the cashew cream. This helps avoid watering down the soup.

Is this soup vegan and gluten-free?

Yes, the Spinach Artichoke White Bean Soup Recipe is naturally vegan and gluten-free, especially if you serve it with gluten-free bread. It uses plant-based ingredients like cashews and nutritional yeast to create creamy, cheesy flavors without dairy.

Can I substitute cashews with another nut or seed?

Cashews are ideal for a silky, smooth cream, but you can try soaked almonds or sunflower seeds as alternatives. Keep in mind the flavor and texture might be slightly different, so adjust liquid amounts and taste as you blend.

How spicy is the soup with the red pepper flakes?

The red pepper flakes add just a gentle warmth and hint of spice without overpowering the delicate flavors. You can easily omit them if you prefer a fully mild soup or add more for a bold kick.

What if I don’t have yellow miso paste?

Yellow miso adds subtle umami and depth, but if you don’t have it, you can substitute white miso or skip it altogether. Adding a splash of soy sauce or tamari can help boost savory notes as well.

Final Thoughts

This Spinach Artichoke White Bean Soup Recipe is truly one of those dishes you’ll find yourself craving again and again. It combines wholesome ingredients with comforting creaminess and just the right touch of zest. Whether you’re cooking for family, friends, or just treating yourself, this soup brings warmth, nourishment, and joy to every bowl. Go ahead and give it a try—you might just discover your new favorite go-to comfort food!