Introduction

This Spinach Artichoke White Bean Soup is a comforting, creamy delight packed with nutritious ingredients like spinach, artichokes, and cannellini beans. Its velvety texture and vibrant flavors make it a perfect meal for any day you want something wholesome yet satisfying.

A white bowl with a brown rim holds a creamy green soup with visible small chunks of vegetables and beans mixed throughout. In the center, there is a small pile of sautéed or grilled mushrooms that are golden brown, topped with finely shredded white cheese. The soup surface has a slight sheen with swirls of olive oil and scattered herbs. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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, 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, for serving
Extra virgin olive oil, for serving (optional)

Instructions

Step 1: Preheat your oven to 400°F. Slice 1/4 inch off the top of the garlic bulb to expose the cloves. Place the bulb on foil, drizzle with 2 tsp avocado oil and a pinch of salt. Wrap in foil and roast for 40-45 minutes until soft. Let it cool.
Step 2: While the garlic roasts, slice the leeks lengthwise, rinse thoroughly under running water to remove dirt, then pat dry and thinly slice. Dice the onion. Place cashews in a heatproof bowl, cover with boiling water for at least 10 minutes, then drain. Add spinach to the same bowl, cover with boiling water for 2 minutes, drain, run under cold water, and squeeze out excess water; set aside.
Step 3: Heat 2 tbsp avocado oil in a large Dutch oven over medium-low heat. Pat artichoke hearts dry and add to the pot, spreading them out. Let sear without moving for 5-6 minutes until bottoms brown. Remove and set aside.
Step 4: Add leeks and a pinch of salt to the pot. Cook, stirring occasionally, for about 10 minutes until leeks soften and turn slightly golden. Add diced onion and cook for another 5 minutes until softened.
Step 5: Stir in nutritional yeast, ground coriander, and red pepper flakes (if using). Sauté for 2-3 minutes until fragrant.
Step 6: Add cannellini beans and vegetable broth, stir well. Add bay leaves and thyme sprigs. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Step 7: Transfer cashews to a blender, squeeze in the roasted garlic, add miso paste and 1 cup water. Blend until completely smooth. Add the spinach and blend again until the spinach is mostly minced.
Step 8: Remove bay leaves and thyme from the soup. Stir in the seared artichoke hearts and the spinach cashew cream until fully combined. Remove from heat.
Step 9: Serve hot with a drizzle of extra virgin olive oil and a slice of toasted sourdough bread on the side.

Tips & Variations

To save time, use jarred grilled artichoke hearts and skip searing. You can also sauté minced garlic instead of roasting the bulb.
For frozen spinach, use 1 cup thawed and well-drained, then blend in the cashew cream.
Roast extra garlic bulbs ahead and store in the fridge for up to 4 days to speed up cooking next time.
Adjust the soup’s thickness by adding extra water if you prefer a lighter texture.
Make sure to rinse leeks carefully to remove hidden dirt between the layers before cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens during storage, add a splash of water or broth while reheating to restore creaminess.

How to Serve

A white bowl filled with a creamy green soup that has a slightly thick texture with visible small vegetable pieces and herbs mixed throughout. On top, there is a small pile of cooked, light brown and orange mushrooms, with a fine white topping that looks like grated cheese. The bowl sits on a white marbled surface, and a soft fabric is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned spinach instead of fresh or frozen?

Canned spinach is usually softer and more watery than fresh or frozen options, which might affect the texture of the soup. For best results, use fresh or frozen spinach as directed.

Is this soup vegan-friendly?

Yes, this recipe is vegan when using nutritional yeast or vegan parmesan and vegetable broth. It contains no animal products and is a great option for plant-based diets.