Print

Spinach Artichoke White Bean Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

A creamy, comforting Spinach Artichoke White Bean Soup featuring roasted garlic, tender leeks, cannellini beans, and a flavorful cashew-spinach cream. This vegan soup is rich in nutrients and perfect for a hearty meal served with toasted sourdough bread.

Ingredients

Roasted Garlic

  • 1 bulb garlic
  • 2 tsp avocado oil (for roasting)
  • Generous pinch of kosher salt

Soup Base

  • 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

To Serve

  • Toasted sourdough bread
  • Extra virgin olive oil (optional, for drizzling)

Instructions

  1. Roasting the Garlic: Preheat your oven to 400°F. Slice about 1/4 inch off the top of the garlic bulb to expose the cloves. Place the bulb on a piece of foil, drizzle with 2 tsp of avocado oil, and season with a generous pinch of kosher salt. Wrap the bulb tightly in the foil and roast in the oven for 40-45 minutes until the cloves are soft and fragrant. Remove from oven and allow to cool.
  2. Preparing the Ingredients: While the garlic roasts, slice the leeks lengthwise and rinse thoroughly under running water to remove dirt. Dry and thinly slice the leeks. Dice the yellow onion. Soak the raw cashews in boiling water for at least 10 minutes, then drain. Blanch the spinach in boiling water for 2 minutes until wilted and bright green, then drain and rinse under cold water. Squeeze out excess water from the spinach and set aside.
  3. Searing the Artichokes: Heat 2 tbsp of avocado oil in a large Dutch oven over medium-low heat. Pat the marinated artichoke hearts dry with a kitchen towel. Add to the pot, spreading them out to cover the bottom, and let sear undisturbed for 5-6 minutes until golden brown on the bottoms. Remove the artichokes and transfer them to a bowl.
  4. Cooking the Leeks and Onion: Add the sliced leeks with a pinch of salt to the same pot. Cook, stirring occasionally, for about 10 minutes until slightly golden. Add the diced onion and sauté for another 5 minutes until softened.
  5. Adding Spices and Nutritional Yeast: Stir in the nutritional yeast (or vegan parmesan), ground coriander, and red pepper flakes if using. Sauté for another 2-3 minutes to develop flavors.
  6. Simmering the Soup: Add the cannellini beans and vegetable broth. Stir well, then add bay leaves and thyme sprigs. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes.
  7. Blanching Fresh Spinach (if using fresh): If using fresh spinach instead of pre-blanched, place it in a heatproof bowl and cover with boiling water. Let it sit for 1-2 minutes until wilted and bright green. Transfer to ice water to cool, then squeeze out excess water.
  8. Making the Spinach Cashew Cream: In a blender, combine soaked and drained cashews, the roasted garlic cloves squeezed from their skins, yellow miso paste, and 1 cup of water. Blend on high until completely smooth. Add the prepared spinach and blend again until the spinach is finely minced and well incorporated.
  9. Combining Soup and Spinach Cream: Remove bay leaves and thyme sprigs from the simmered soup. Add the seared artichoke hearts and the spinach cashew cream to the pot. Stir thoroughly to combine all ingredients and heat through without boiling.
  10. Serving: Ladle the soup into bowls, drizzle with extra virgin olive oil if desired, and serve alongside toasted sourdough bread for dipping and enjoying.

Notes

  • If using frozen spinach, thaw it completely and squeeze out all excess water before adding to the blender.
  • Soaking cashews before blending ensures a creamy texture without graininess.
  • You can substitute vegan parmesan with nutritional yeast for a dairy-free umami flavor.
  • Adjust red pepper flakes to your spice tolerance; they are optional.
  • This soup keeps well refrigerated for up to 4 days and freezes well for up to 3 months.

Find it online: https://yumntasty.com/spinach-artichoke-white-bean-soup-recipe/