Spinach Artichoke White Bean Soup Recipe
Introduction
This Spinach Artichoke White Bean Soup is creamy, flavorful, and comforting. It combines roasted garlic, tender vegetables, and a rich cashew spinach cream for a nourishing meal that’s perfect any time of year.
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 and patted dry
- 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 about 1/4 inch off the top of the garlic bulb to expose the cloves. Place the bulb on a piece of foil, drizzle the top with 2 teaspoons of avocado oil, and sprinkle with salt. Wrap the bulb in foil and roast for 40-45 minutes until soft. Let it cool.
- Step 2: Meanwhile, prepare the vegetables. Slice each leek lengthwise and rinse under running water to remove dirt. Pat dry and thinly slice. Dice the onion.
- Step 3: Place cashews in a large heat-safe bowl and cover with boiling water. Soak for at least 10 minutes, then drain.
- Step 4: Add fresh spinach to the same bowl, cover with boiling water, and let wilt for about 2 minutes until bright green. Drain and rinse under cold water to cool. Squeeze out excess water and set aside.
- Step 5: Heat 2 tablespoons of avocado oil in a large Dutch oven over medium-low heat. Add the artichoke hearts, spreading them out to cover the pan bottom. Allow to sear undisturbed for 5-6 minutes until bottoms brown. Transfer to a bowl and set aside.
- Step 6: Add leeks and a pinch of salt to the pot. Cook, stirring occasionally, for about 10 minutes until leeks are slightly golden. Add diced onion and sauté for another 5 minutes until softened.
- Step 7: Stir in nutritional yeast, coriander, and red pepper flakes. Cook for 2-3 minutes while stirring to combine flavors.
- Step 8: Add cannellini beans and vegetable broth. Stir well, then add bay leaves and thyme sprigs. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- Step 9: Transfer soaked cashews to a blender. Squeeze in the roasted garlic cloves, add miso paste and 1 cup of water. Blend on high until completely smooth. Add the cooled spinach and blend again until mostly minced.
- Step 10: Remove bay leaves and thyme sprigs from the soup. Stir in the seared artichoke hearts and spinach cashew cream until fully combined. Remove from heat and serve with toasted sourdough bread and an optional drizzle of extra virgin olive oil.
Tips & Variations
- Use frozen spinach if fresh isn’t available; just thaw and squeeze out excess water before using.
- For a spicier kick, increase red pepper flakes or add a pinch of cayenne pepper.
- Swap cashews with blanched almonds for a slightly different creaminess.
- To make it gluten-free, serve with gluten-free bread or skip the bread entirely.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned spinach instead of fresh or frozen?
Canned spinach is already cooked and quite watery, which may affect the texture and flavor. Fresh or frozen spinach is preferred for best results.
Is it necessary to roast the garlic?
Roasting the garlic softens its flavor and adds a subtle sweetness, enhancing the soup’s depth. You can skip this step if short on time, but roasted garlic is highly recommended.
PrintSpinach Artichoke White Bean Soup Recipe
This Spinach Artichoke White Bean Soup is a creamy, flavorful vegan soup perfect for any season. Roasted garlic, tender artichoke hearts, and bright spinach combine with cannellini beans and cashew cream to create a comforting dish rich in nutrients and packed with savory depth. A touch of miso paste and nutritional yeast add umami notes while the herbs and spices bring warmth, all finished with toasted sourdough and optional extra virgin olive oil for serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan American
- Diet: Vegan
Ingredients
Scale
Vegetables & Herbs
- 1 bulb garlic
- 2 leeks, green tops removed
- 1 yellow onion, diced
- 5 oz fresh spinach (or frozen, see notes below)
- 1, 15 oz jar quartered marinated artichoke hearts, drained and patted dry
- 2 bay leaves
- 10 sprigs of thyme
Pantry & Dry Ingredients
- 1/2 cup raw cashews
- 1, 15 oz can cannellini beans, drained and rinsed
- 2 tbsp nutritional yeast or 1/4 cup shredded vegan parmesan
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes (optional)
- 1 tsp yellow miso paste
- Kosher salt, as needed
Liquids & Oils
- Avocado oil for roasting and cooking (approx. 4 tbsp total)
- 4 cups vegetable broth
- Extra virgin olive oil, for serving (optional)
To Serve
- Toasted sourdough bread
Instructions
- Roast the Garlic: 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 generous pinch of salt. Wrap the bulb tightly in foil and roast for 40-45 minutes until the cloves are soft. Let cool before using.
- Prep Leeks and Onion: While the garlic roasts, slice the leeks lengthwise, rinse thoroughly to remove dirt between layers, then pat dry and thinly slice. Dice the onion and set aside.
- Soak Cashews: Place the cashews in a heatproof bowl and cover with boiling water. Let soak for at least 10 minutes, then drain well.
- Blanch Spinach: Using the same bowl, cover the spinach with boiling water for 2 minutes until bright green and wilted. Drain and chill under cold running water. Squeeze out excess water and set aside.
- Sear Artichokes: Heat 2 tbsp avocado oil in a large dutch oven over medium-low heat. Add the artichoke hearts in a single layer and sear undisturbed for 5-6 minutes until browned on the bottom. Remove and set aside.
- Sauté Leeks and Onion: Add the sliced leeks with a pinch of salt to the pot, cooking and stirring occasionally for 10 minutes until slightly golden. Add the diced onion and cook an additional 5 minutes until softened.
- Add Spices: Stir in nutritional yeast, ground coriander, and red pepper flakes (if using). Cook while stirring for 2-3 minutes to release the flavors.
- Add Beans and Broth: Pour in the drained cannellini beans and vegetable broth. Add bay leaves and thyme sprigs. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Make Cashew-Spinach Cream: In a blender, combine soaked cashews, roasted garlic cloves (squeezed from the bulb), miso paste, and 1 cup water. Blend until smooth and creamy. Add the blanched spinach and blend again until mostly minced.
- Combine and Serve: Remove bay leaves and thyme sprigs from the soup. Stir the sautéed artichokes and spinach cashew cream into the pot until fully incorporated. Remove from heat and serve hot, drizzled with extra virgin olive oil if desired, alongside toasted sourdough bread.
Notes
- If using frozen spinach, thaw and squeeze out excess water before adding to the soup.
- Cashew soaking can be done ahead to save time.
- To make this soup nut-free, you can substitute soaked white beans blended with a bit of tahini for the cashew cream.
- Use gluten-free bread for a gluten-free option.
- Adjust red pepper flakes to your heat preference or omit for a milder soup.
Keywords: spinach artichoke soup, white bean soup, vegan creamy soup, cashew cream soup, healthy vegan soup, roasted garlic soup
