Spinach 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
