There’s something magical about a bowl of soup that wraps you in warmth, isn’t there? My Cozy Spinach Artichoke White Bean Soup is just that—it’s like a comforting hug that calls for you after a long day. This vegan delight not only warms the soul but also makes meal prep a breeze, allowing you to enjoy healthy home-cooked goodness without fuss. Packed with fiber and essential nutrients, each bowl is a nourishing blend of creamy cannellini beans and vibrant greens that will have you craving more. Whether you’re a kitchen novice or a seasoned chef, this soup is sure to impress. Ready to learn how to create this cozy masterpiece in your own kitchen? Let’s dive in!
Why is this soup a must-try?
Creamy Comfort: Each bowl of this Spinach Artichoke White Bean Soup is like a warm embrace, blending rich flavors into a delightful vegan dish.
Nutrient-Dense: With ample fiber and protein, it fuels your body and keeps you satisfied—perfect for busy days.
Easy Prep: Quick to assemble, it allows both novice cooks and experienced chefs to whip up a delicious meal in no time.
Versatile Options: Customize with different beans or serve with toasted sourdough bread or rice for a filling, gluten-free meal.
Perfect for Meal Prep: Make a big batch and enjoy the cozy goodness throughout the week—just reheat and savor!
For other comforting ideas, check out our Tomato Soup Cheddar and Flavorful Sweet Soup recipes!
Spinach Artichoke White Bean Soup Ingredients
For the Base
• Cannellini Beans – Serve as the base for protein and creaminess; substitute with chickpeas or green lentils if desired.
• Vegetable Broth – Forms the soup’s base; opt for a high-quality broth, like Better Than Bouillon, for enhanced flavor.
For the Flavor
• Jarred Marinated Artichokes – Adds tangy flavor; canned artichokes can be used but may require extra seasoning.
• Leeks – Provide a sweet onion flavor; can be replaced with shallots or yellow onion for variety.
• Nutritional Yeast – Contributes a cheesy umami flavor; for a substitute, consider vegan parmesan cheese or additional miso paste.
• Miso Paste – Enhances depth of flavor; choose white or yellow miso to keep it mild, and reduce quantity if using red.
For Creaminess
• Raw Cashews – Create a creamy texture when blended; sunflowers seeds or pepitas are excellent nut-free alternatives.
For the Greens
• Spinach – Offers a nutritional boost; baby kale can be used as an equally nutritious alternative.
Embrace the heartwarming experience of creating this Spinach Artichoke White Bean Soup in your kitchen!
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 in aluminum foil. Place the wrapped garlic on a baking sheet and roast for 40–45 minutes until the cloves are golden and soft. The aroma wafting through your kitchen will be delightful!
Step 2: Prep Ingredients
While the garlic roasts, prepare the other ingredients. Thinly slice the leeks and dice the onions, ensuring to wash the leeks thoroughly to remove any grit. Soak the raw cashews in boiling water to soften for about 15 minutes. Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to keep it vibrant.
Step 3: Sear Artichokes
In a large pot, heat a drizzle of olive oil over medium-high heat. Add the jarred marinated artichokes, cooking them undisturbed for about 5–6 minutes until they develop a slight golden color. This step enhances their flavor, giving your Spinach Artichoke White Bean Soup that extra tangy bite.
Step 4: Sauté Aromatics
Add the sliced leeks to the pot and sauté for about 10 minutes until they become tender and sweet. Next, toss in the diced onions and continue to cook for an additional 5 minutes, stirring occasionally. Together, these aromatics will create a beautiful base for your soup.
Step 5: Season the Soup
Sprinkle in the nutritional yeast, ground coriander, and red pepper flakes to the sautéed vegetables. Cook for about 2 minutes until fragrant, stirring continuously. Incorporating these spices will deepen the flavor profile of your Spinach Artichoke White Bean Soup.
Step 6: Simmer
Stir in the cannellini beans and vegetable broth, followed by a few bay leaves and fresh thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. The soup will thicken slightly and the flavors will meld beautifully.
Step 7: Blend Cashew Cream
In a blender, combine the soaked cashews, roasted garlic cloves (squeeze them out of the skins), miso paste, and a splash of water. Blend until smooth and creamy. Once blended, add the blanched spinach and pulse a couple of times until just incorporated, ensuring the beautiful green pops in the soup.
Step 8: Combine and Serve
Pour the blended cashew cream into the simmering soup, stirring gently to combine everything. Remove the bay leaves, season to taste with salt and pepper, and serve hot. This nourishing Spinach Artichoke White Bean Soup can be enjoyed alongside crusty bread for a truly comforting meal.
What to Serve with Spinach Artichoke White Bean Soup
Pairing this comforting soup with complementary sides can elevate your dining experience to new heights.
- Crusty Sourdough Bread: The perfect artisan touch for dipping, its chewy texture contrasts beautifully with the creamy soup.
- Simple Garden Salad: A fresh mix of greens and crisp vegetables brightens up the meal, adding a refreshing crunch and balance.
- Roasted Vegetables: Seasoned and caramelized, these provide a delightful sweetness, enhancing the hearty flavors of the soup.
- Garlic Breadsticks: Crunchy on the outside and soft inside, they’re a fantastic vehicle for soaking up every luscious drop of soup.
- Chickpea Salad: Packed with protein, this zesty salad brings a tangy kick and a textural contrast that complements the soup.
- Crispy Potato Wedges: Their golden, crunchy exterior and fluffy inside create a satisfying pairing, offering a delightful mix of textures.
- Wine Pairing: A chilled white wine, like Sauvignon Blanc, harmonizes with the artichoke’s tanginess, adding richness to the meal.
- Dark Chocolate Truffles: For dessert, these indulgent bites provide a rich contrast to the soup’s creaminess, satisfying your sweet tooth after a savory meal.
Storage Tips for Spinach Artichoke White Bean Soup
Fridge: Store leftovers in an airtight container for up to 5 days to maintain freshness. Reheat on the stove or in the microwave, stirring occasionally.
Freezer: Freeze individual portions in freezer-safe containers for up to 2 months. To enjoy, thaw in the fridge overnight and reheat gently on the stove.
Reheating: When reheating, you may need to add a splash of vegetable broth or water to restore creaminess; stir well for even heating. Enjoy your Spinach Artichoke White Bean Soup any time!
Make Ahead Options
These Cozy Spinach Artichoke White Bean Soup preparations are perfect for meal prep enthusiasts looking to save time! You can chop the leeks, soak the cashews, and blanch the spinach up to 24 hours in advance to streamline your cooking process. Store these prepped ingredients separately in the refrigerator to maintain freshness. When you’re ready to enjoy your soup, simply sauté the artichokes, add in the broth and beans, and blend in the prepared cashew cream. For optimal flavor, remember to finish the soup within 3 days for the best taste and texture. This way, you’ll have a delicious, comforting meal ready in no time, just like the first time you made it!
Expert Tips for Spinach Artichoke White Bean Soup
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Quality Counts: Using a high-quality vegetable broth significantly enhances the flavor of your Spinach Artichoke White Bean Soup. Don’t skimp on this important ingredient!
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Cleaning Leeks: Make sure to wash leeks thoroughly to remove any hidden grit from their layers. The last thing you want is a grainy texture in your lovely soup.
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Prep Ahead: For an even quicker meal, consider using pre-roasted garlic and frozen spinach. They save time without sacrificing flavor or nutrition!
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Adjust Creaminess: Feel free to add more water if you find the soup too thick. The creaminess can be personalized to your preference!
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Storage Mastery: Store leftovers in an airtight container for up to 5 days. To enjoy later, freeze individual portions for up to 2 months.
Spinach Artichoke White Bean Soup Variations
Feel free to unleash your creativity and make this soup your own with these delightful twists!
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Frozen Spinach: Use frozen spinach when fresh isn’t readily available. Just thaw and add it at the same point to save time.
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Chickpeas: Substitute cannellini beans with chickpeas for a different texture and flavor. They add a nutty note to the soup.
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Soft Tofu: Blend in soft tofu for extra creaminess. It lends a Persian flair while boosting protein content—perfectly creamy without nuts.
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Miso Paste Play: Experiment with different varieties of miso. Red miso adds a bolder flavor, so adjust according to your preference.
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Heat It Up: Introduce a dash of cayenne or a sprinkle of fresh chili flakes if you love a little heat. This contrast can incredibly invigorate each spoonful!
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Fresh Herbs: Fresh basil or dill can elevate the flavors even more. Stir them in at the end for the freshest taste, adding vibrancy.
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Nut-Free Alternative: Swap raw cashews for sunflower seeds to keep it nut-free while maintaining that creamy texture without sacrificing flavor.
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Accompany With Sourdough: Serve the soup with toasted sourdough bread or over rice for a hearty meal that feels like a warm embrace.
For other warm and cozy ideas, try the comforting Cheese Shrimp Spinach dish or the delightful Carrabbas Copycat Soup when you’re looking for more homey goodness!
Spinach Artichoke White Bean Soup Recipe FAQs
How do I select ripe ingredients for this soup?
Absolutely! When choosing your spinach, look for bright green leaves without dark spots or yellowing. For leeks, opt for firm stalks; if they’re squishy, they’re past their prime. For artichokes, check the jar and look for pieces that are vibrant and free of excessive oil coating.
What’s the best way to store leftover soup?
Very straightforward! Store any leftovers in an airtight container in the fridge for 3 to 5 days. Just ensure it’s cooled completely before sealing. Reheat on the stove or microwave.
Can I freeze the Spinach Artichoke White Bean Soup?
Absolutely! This soup freezes beautifully. Pour cooled portions into freezer-safe containers for up to 3 months. To enjoy, simply thaw overnight in the fridge and reheat gently on the stove. If it appears thick upon reheating, stir in a splash of broth or water to restore creaminess.
What if my soup is too thick when it’s done?
No worries! If your soup turns out thicker than you prefer, simply add a bit of vegetable broth or water and stir while it’s on low heat until the desired consistency is reached. This will keep the flavors balanced while adjusting the texture to your liking.
Is there anything I should keep in mind for dietary restrictions?
Yes, definitely! This Spinach Artichoke White Bean Soup is vegan and gluten-free, making it suitable for many diets. However, if you have nut allergies, substitute the cashews with sunflower seeds or pepitas for the creaminess. Always check all labels, especially with jarred ingredients, to ensure they align with any specific dietary needs.
What’s the typical shelf life of this soup in the fridge?
The soup is best enjoyed fresh, but you can keep it in the fridge for up to 5 days. Just make sure to store it in an airtight container to prevent any spoilage or flavor loss. If you have extra, you can freeze it to enjoy later, which can bring a sense of warmth during colder nights!
Creamy Spinach Artichoke White Bean Soup for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Slice the top off a bulb of garlic, drizzle it with olive oil, and wrap it in aluminum foil. Place the wrapped garlic on a baking sheet and roast for 40–45 minutes until the cloves are golden and soft.
- While the garlic roasts, prepare the other ingredients. Thinly slice the leeks and dice the onions. Soak the raw cashews in boiling water to soften for about 15 minutes. Blanch the spinach in boiling water for 30 seconds, then transfer to an ice bath.
- In a large pot, heat a drizzle of olive oil over medium-high heat. Add the jarred marinated artichokes, cooking them undisturbed for about 5–6 minutes until they develop a slight golden color.
- Add the sliced leeks to the pot and sauté for about 10 minutes. Then, toss in the diced onions and continue to cook for an additional 5 minutes.
- Sprinkle in the nutritional yeast, ground coriander, and red pepper flakes. Cook for about 2 minutes until fragrant, stirring continuously.
- Stir in the cannellini beans and vegetable broth, then add bay leaves and fresh thyme. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- In a blender, combine the soaked cashews, roasted garlic cloves, miso paste, and a splash of water. Blend until smooth and creamy, then add the blanched spinach and pulse a couple of times.
- Pour the blended cashew cream into the simmering soup, stirring gently to combine everything. Remove bay leaves and serve hot.