Name: Spinach Artichoke White Bean Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegan
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); 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)

Description

Indulge in the warmth of Spinach Artichoke White Bean Soup, a delightful blend that transforms your favorite savory dip into a creamy, nourishing bowl of goodness. This cozy soup combines the rich flavors of roasted garlic, artichokes, and fresh spinach with hearty cannellini beans for a meal that’s perfect for chilly evenings or casual gatherings. Not only is it easy to prepare in under two hours, but it’s also vegan-friendly and packed with nutrition, making it an excellent choice for any occasion. Serve it as a comforting main dish or pair it with crusty bread and a light salad for a satisfying starter.

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, 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)

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Instructions

Preheat your oven to 400F. Roast garlic wrapped in foil for 40–45 minutes until soft.
Slice leeks and dice onion; soak cashews in boiling water.
Sauté artichokes in a Dutch oven until browned, then set aside.
Cook leeks and onions until golden, then add nutritional yeast and spices.
Stir in beans and broth; simmer with bay leaves and thyme for 20 minutes.
Blend roasted garlic with soaked cashews and spinach until smooth.
Discard bay leaves; mix in the cashew cream and artichokes into the soup before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Simmering
Cuisine: Vegan

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 4g
Sodium: 440mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg