Spinach Artichoke White Bean Soup Recipe
This Spinach Artichoke White Bean Soup is a rich, creamy, and satisfying plant-based dish that combines the flavors of roasted garlic, tender artichokes, fresh spinach, and cannellini beans. Enhanced with nutritional yeast for a cheesy flavor and blended cashews for creaminess, it’s a perfect hearty soup that’s both comforting and nutritious.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Vegetables & Aromatics
- 1 bulb garlic
- 2 leeks, green tops removed
- 1 yellow onion, diced
- 5 oz fresh spinach (or frozen, see notes)
- 1, 15 oz jar quartered marinated artichoke hearts, drained
Pantry & Seasonings
- Avocado oil for roasting and cooking
- 1/2 cup raw cashews
- 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)
Instructions
- Roast the Garlic: Preheat the oven to 400°F. Slice 1/4 inch off the top of the garlic bulb to expose cloves. Drizzle 2 tsp avocado oil and a pinch of salt on top, wrap the bulb in foil, and roast for 40-45 minutes until soft. Let cool.
- Prepare Ingredients: Slice leeks lengthwise, rinse under running water to remove dirt, then dry and thinly slice. Dice onion. Soak cashews in boiling water for at least 10 minutes, then drain. Wilt spinach by covering with boiling water for about 2 minutes, drain, cool under cold water, and squeeze out excess moisture.
- Sear Artichokes: Heat 2 tbsp avocado oil in a large Dutch oven over medium-low heat. Pat dry artichoke hearts, spread them evenly in the pot, and sear undisturbed for 5-6 minutes until bottoms brown. Remove and set aside.
- Sauté Leeks and Onion: Add leeks with a pinch of salt to the pot, cook for about 10 minutes stirring occasionally until slightly golden. Add diced onion and continue to sauté for 5 minutes until softened.
- Add Spices: Stir in nutritional yeast, ground coriander, and red pepper flakes, sautéing another 2-3 minutes until fragrant.
- Simmer Soup Base: Add cannellini beans and vegetable broth; stir well. Add bay leaves and thyme sprigs. Bring to boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Prepare Spinach Cashew Cream: In a blender, combine drained cashews, roasted garlic cloves, miso paste, and 1 cup water. Blend until smooth. Add spinach and blend again until finely minced.
- Finish Soup: Remove bay leaves and thyme from the pot. Stir in seared artichoke hearts and spinach cashew cream. Mix thoroughly, remove from heat.
- Serve: Ladle soup into bowls, optionally drizzle with extra virgin olive oil, and serve with toasted sourdough bread.
Notes
- Use jarred quartered artichoke hearts to save time instead of fresh. Skip roasting garlic by sautéing 6-8 minced garlic cloves with leeks and onions for quicker prep.
- Frozen spinach can replace fresh: use 1 cup frozen, thaw, squeeze out excess liquid before adding to the cashew cream.
- Roast garlic ahead and refrigerate for up to 4 days; spinach cashew cream can be stored in the fridge for up to 5 days.
- Clean leeks thoroughly as dirt often hides between layers; rinse under running water after slicing.
- Adjust soup creaminess by adding water to thin it out, then season to taste.
Keywords: spinach artichoke soup, vegan white bean soup, creamy vegetable soup, dairy-free soup, healthy plant-based soup
