Description
Indulge in the warmth of this Spinach Artichoke White Bean Soup, a delightful blend that captures the essence of your favorite creamy dip in a hearty soup form. Perfect for chilly evenings or family gatherings, this nutritious dish is rich in flavor yet simple to prepare. With spinach, artichokes, and white beans as its stars, each spoonful is a comforting hug filled with vitamins and minerals. The silky cashew cream adds an indulgent touch while keeping it dairy-free. Whether paired with toasted sourdough or enjoyed on its own, this soup is set to become a staple in your kitchen.
Ingredients
Scale
- 1 bulb garlic
- 2 leeks
- 1 yellow onion
- ½ cup raw cashews
- 5 oz fresh spinach (or frozen)
- 1 jar quartered marinated artichoke hearts
- 1 can cannellini beans
- 4 cups vegetable broth
- Nutritional yeast and spices
Instructions
- Preheat oven to 400F and roast garlic until soft.
- While garlic roasts, prep leeks and onion; soak cashews and spinach in boiling water.
- Sauté artichokes until browned; set aside.
- Cook leeks and onions until golden; add seasonings.
- Combine beans and broth; simmer with bay leaves and thyme.
- Make cashew cream by blending soaked cashews, roasted garlic, and miso paste.
- Stir in cooked artichokes and blend into the soup before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg