As the chilly evenings roll in, I find myself craving something warm and soothing—a cozy hug in a bowl. That’s when my creamy Spinach Artichoke White Bean Soup comes into play, bringing the beloved flavors of the classic dip into a wholesome, plant-based delight. With its rich, velvety texture and packed with nutrient-dense ingredients, this soup is not just satisfying but also a high-fiber meal that anyone can whip up in no time. Whether you’re easing into meal prep for the week or seeking comfort food without the guilt, this recipe has you covered. Are you ready to transform your dinner table? Let’s dive in and savor every spoonful!
Why is this soup a must-try?
Comforting, cozy goodness: This creamy Spinach Artichoke White Bean Soup wraps you in warmth, perfect for chilly evenings or any day you need a hug in a bowl.
Nutritious and filling: Packed with fiber-rich beans and vibrant spinach, it’s a high-fiber meal that satisfies.
Simple preparation: With straightforward steps, anyone can create this comforting dish in no time—ideal for busy weeknights!
Versatile ingredients: Feel free to swap out the artichokes for roasted red peppers or blend in tofu for an extra protein punch.
Blend of flavors: The combination of creamy cashews and savory nutritional yeast creates that cheesy taste we all love.
Meal prep friendly: Make a big batch ahead of time, store it in individual portions, and enjoy throughout the week alongside some crusty sourdough or even over rice for a heartier meal!
Spinach Artichoke White Bean Soup Ingredients
For the Soup Base
• Cannellini Beans – Add protein and fiber; chickpeas or butter beans can be used as alternatives.
• Marinated Artichokes – Provide depth and flavor; canned artichokes (season with salt) work well too.
• Leeks – Offer a mild, sweet onion flavor; shallots or yellow onion can be substituted.
• Spinach – Packs in nutrients and color; baby kale is a suitable alternative.
• Vegetable Broth – Forms the soup base; using high-quality brands ensures the best flavor.
For the Creamy Element
• Raw Cashews – Create a rich, creamy base; raw sunflower seeds or pepitas can be used for a nut-free option.
• Nutritional Yeast – Adds a cheesy umami flavor; miso paste or vegan parmesan cheese can enhance the taste as well.
• Miso Paste – Delivers umami goodness; choose white or yellow for the best results.
Seasoning
• Roasted Garlic – Infuses an aromatic depth; roast garlic to add a toasted flavor to the soup.
• Coriander – Enhances the flavors with a warm, citrusy note; it’s a lovely addition that elevates the soup.
• Red Pepper Flakes – Adds a hint of heat; adjust to your spice preference for a personalized kick.
This comforting Spinach Artichoke White Bean Soup embraces all the flavors and creamy goodness you crave, making it a must-try!
Step‑by‑Step Instructions for Spinach Artichoke White Bean Soup
Step 1: Roast Garlic
Preheat your oven to 400°F (200°C). Slice the top off a bulb of garlic, drizzle it with olive oil, and wrap it tightly in aluminum foil. Roast in the oven for 40-45 minutes until the cloves are soft and golden brown. Once done, let it cool before squeezing the roasted garlic into the soup.
Step 2: Prep Ingredients
While the garlic roasts, clean and slice two leeks, ensuring you remove any dirt trapped between the layers. Place raw cashews in a bowl and pour boiling water over them to soak for 10 minutes. Blanch fresh spinach in boiling water for 1-2 minutes, then immediately transfer to ice water to retain its vibrant color.
Step 3: Sear Artichokes
In a large pot, heat a tablespoon of oil over medium heat. Once hot, add the marinated artichokes and sear for 5-6 minutes until they develop a nice golden brown color. Stir occasionally to prevent sticking, then remove the artichokes from the pot and set them aside for later use in the Spinach Artichoke White Bean Soup.
Step 4: Sauté Aromatics
In the same pot, add the sliced leeks along with a pinch of salt. Sauté them over medium heat for about 5-7 minutes until they become soft and translucent, stirring frequently to avoid burning. This step will create a fragrant base that enhances the flavors of your soup.
Step 5: Season
Add nutritional yeast, coriander, and red pepper flakes to the softened leeks. Continue sautéing for an additional 1-2 minutes until the spices become aromatic. This step layers the savory notes in your Spinach Artichoke White Bean Soup, making it rich and flavorful.
Step 6: Simmer
Pour in the vegetable broth, stirring in the drained cannellini beans and adding a couple bay leaves and thyme sprigs for flavor. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes. The soup will thicken slightly, and the flavors will meld beautifully.
Step 7: Make Cream
In a blender, combine the soaked cashews, roasted garlic, a tablespoon of miso paste, and about half a cup of water. Blend until completely smooth and creamy. Then, add the blanched spinach and blend again until the mixture is velvety. This cashew cream will add richness to your soup.
Step 8: Combine and Serve
Remove the bay leaves from the soup pot and stir in the creamy cashew mixture along with the seared artichokes. Mix thoroughly, allowing everything to heat through for another 5 minutes. Taste and season with salt to your liking before serving hot for a delightful and satisfying meal!
Make Ahead Options
These delicious Spinach Artichoke White Bean Soup components are perfect for meal prep! You can roast the garlic and prepare the cashew cream up to 24 hours in advance. Store the roasted garlic in an airtight container in the fridge to keep its flavor intact. Additionally, you can slice the leeks, sear the artichokes, and blanch the spinach, then refrigerate these ingredients separately for up to 3 days. When you’re ready to enjoy the soup, simply combine the prepped ingredients with the vegetable broth, bring everything to a simmer, and finish by adding the smooth cashew cream. This way, you’ll savor a warm, comforting bowl with minimal effort on busy nights—just as delicious as if you made it fresh!
What to Serve with Creamy Spinach Artichoke White Bean Soup
There’s nothing like a luscious soup to bring warmth to your dining table, especially when you’re looking to create a wholesome and satisfying meal.
-
Toasted Sourdough Bread: A classic companion, the crunchy texture of sourdough adds a delightful contrast to the creamy soup, perfect for dipping.
-
Quinoa Salad: Light yet filling, a quinoa salad with fresh herbs and lemon zest brings a refreshing brightness that complements the rich soup.
-
Steamed Broccoli: This vibrant green addition balances the flavors while offering a nutrient boost, making your meal even healthier.
-
Garlic Bread: Warm, buttery garlic bread creates an irresistible pairing, echoing the garlicky notes in the soup and enhancing every bite.
-
Mixed Green Salad: A crispy salad with tangy vinaigrette adds a pleasant crunch and cuts through the richness of the soup beautifully.
-
Herbal Tea: A soothing cup of herbal tea, like chamomile or peppermint, provides a gentle finish to a cozy meal, inviting relaxation.
Imagine sitting down to a bowl of creamy Spinach Artichoke White Bean Soup, accompanied by crispy bread and a light salad—the perfect blend of comfort and nourishment.
How to Store and Freeze Spinach Artichoke White Bean Soup
Fridge: Store leftover soup in airtight containers for up to 5 days. Allow it to cool completely before sealing to maintain flavor and freshness.
Freezer: For longer storage, freeze the soup in individual portions using souper cubes or freezer-safe bags for up to 2 months.
Reheating: Defrost in the fridge overnight, then reheat on the stovetop or in the microwave until warmed through. Add a splash of vegetable broth if it’s too thick after freezing.
Labeling: Always label your containers with the date so you can keep track of freshness. Enjoy your creamy Spinach Artichoke White Bean Soup anytime!
Spinach Artichoke White Bean Soup Variations
Customize this delicious soup to your heart’s delight, exploring flavors and ingredients that speak to your soul!
- Nut-Free Swap: Replace raw cashews with raw sunflower seeds or pepitas to create a nut-free creamy base without losing richness.
- Chickpea Boost: Swap cannellini beans for chickpeas for a heartier texture and an extra protein punch that still delivers that creamy experience.
- Spicy Kick: For a bit of heat, toss in diced jalapeños or a few drops of your favorite hot sauce during the sauté stage, enhancing the flavor profile for spice lovers.
- Seasonal Greens: Substitute spinach for seasonal greens like Swiss chard or kale, adding an exciting twist to your usual recipe while packing in even more nutrients.
- Creamy Tofu Addition: Blend in silken tofu for an extra burst of protein. The creaminess of the tofu complements the flavors, making the soup even more indulgent!
- Roasted Red Pepper: For a smoky flavor, replace artichokes with roasted red peppers, adding a different yet delightful taste that will surprise your palate.
- Herb Infusion: Fresh herbs such as basil or dill can be stirred in right before serving for a fresh burst of flavor that elevates the entire dish.
- Acidic Touch: A squeeze of lemon juice just before serving brightens flavors and gives a refreshing contrast to the creaminess of the soup.
These variations not only keep your meal exciting but also allow you to cater to dietary preferences and seasonal ingredients. For more comforting recipes, you might enjoy a hearty Black Bean Soup or even a delightful Vegetarian Pumpkin Spinach Lasagna. Happy cooking!
Expert Tips for Creamy Spinach Artichoke White Bean Soup
- Pre-marinated artichokes: For a quick and easy option, choose pre-marinated artichokes to save time in the kitchen.
- Clean leeks well: Be sure to thoroughly wash leeks to remove any dirt lodged between the layers; nobody wants gritty soup!
- Adjust thickness: If you like a thinner soup, simply add more vegetable broth or water gradually until you reach your preferred consistency.
- Storing leftovers: Cool the soup completely before storing it in airtight containers; it lasts up to 5 days in the fridge or can be frozen for 2 months.
- Customize flavors: Feel free to experiment with spices or add ingredients like jalapeños for heat; each variation can make your creamy Spinach Artichoke White Bean Soup uniquely yours!
Spinach Artichoke White Bean Soup Recipe FAQs
What should I look for when selecting spinach and artichokes?
Absolutely! When selecting spinach, look for vibrant, dark green leaves without yellowing or wilting. For artichokes, choose marinated ones that are firm and plump; they should be free of dark spots or browning. If you use canned artichokes, make sure they are packed in water or oil without added preservatives.
How should I store leftover soup?
Very! After cooling, store your creamy Spinach Artichoke White Bean Soup in airtight containers in the fridge for up to 5 days. If you keep it in the freezer, use indvidual portions in souper cubes for optimal freshness, making it easy to enjoy later. Just make sure it’s completely cooled before freezing to prevent ice crystals from forming.
Can I freeze this soup? If so, how?
Absolutely! To freeze your Spinach Artichoke White Bean Soup, follow these steps:
- Cool the soup completely.
- Pour individual portions into souper cubes or freezer-safe bags, leaving about an inch of space for expansion.
- Label with the date and store in the freezer for up to 2 months.
When you’re ready to enjoy, thaw overnight in the fridge and reheat on the stovetop or in the microwave, adding a splash of vegetable broth if it thickens.
What if my soup turns out too thick?
No worries! If your soup is thicker than desired, simply add a little vegetable broth or water until you reach the desired consistency. Stir well and heat through. Remember, it’s all about personal preference, so make it the way you enjoy best!
Are there any dietary considerations I should be aware of?
Very! This creamy Spinach Artichoke White Bean Soup is vegan and free from dairy, making it suitable for various dietary lifestyles. If you’re serving to pets, avoid giving them any leftovers containing garlic or onions. Additionally, check all packaged ingredients for allergens if anyone has specific sensitivities, especially with nuts or miso paste.
Can I substitute any ingredients for dietary preferences?
Of course! If you’re seeking alternatives, use chickpeas instead of cannellini beans or raw sunflower seeds instead of cashews for a nut-free version. You can also opt for nutritional yeast instead of miso for those avoiding soy. Customizing this soup lets you cater to various dietary needs while keeping it delicious!
Creamy Spinach Artichoke White Bean Soup for Ultimate Comfort
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Slice the top off a bulb of garlic, drizzle it with olive oil, wrap it in foil, and roast in the oven for 40-45 minutes until soft.
- Clean and slice two leeks, soaking raw cashews in boiling water for 10 minutes, and blanch fresh spinach for 1-2 minutes.
- Heat a tablespoon of oil in a pot, add marinated artichokes, and sear for 5-6 minutes until golden.
- Add sliced leeks to the pot with salt, sauté for 5-7 minutes until soft and translucent.
- Stir in nutritional yeast, coriander, and red pepper flakes, sauté for 1-2 minutes until aromatic.
- Pour in vegetable broth, add drained cannellini beans, and simmer for 20 minutes.
- Blend soaked cashews, roasted garlic, miso, and water until smooth; then blend in blanched spinach.
- Remove bay leaves from the soup, stir in the cashew mixture and seared artichokes, heat through for 5 minutes before serving.
Leave a Reply