Description
Indulge in the warmth of this creamy Spinach Artichoke White Bean Soup, a delightful twist on your favorite savory dip. Perfect for cozy evenings or gatherings, this nutritious soup blends fresh spinach, artichokes, and white beans into a rich, velvety bowl of comfort. Enhanced with roasted garlic and a hint of miso, each spoonful offers a satisfying experience that will impress family and friends alike. Enjoy it with toasted sourdough for a complete meal that feels indulgent yet wholesome.
Ingredients
Scale
- 1 bulb garlic
- 2 leeks
- 1 yellow onion
- 1/2 cup raw cashews
- 5 oz fresh spinach (or frozen)
- 1 jar marinated artichoke hearts
- 2 tbsp nutritional yeast
- 1 can cannellini beans
- 4 cups vegetable broth
Instructions
- Preheat oven to 400°F. Roast garlic wrapped in foil for 40-45 minutes until soft.
- While garlic roasts, prepare leeks and onion; soak cashews in boiling water for 10 minutes.
- Sear artichoke hearts in a Dutch oven until browned; set aside.
- Sauté leeks and onions until golden; add seasonings and cook briefly.
- Stir in beans and broth, bring to boil, then simmer for 20 minutes.
- Blend soaked cashews with roasted garlic and miso until smooth; incorporate spinach.
- Mix the cashew cream with the soup base and serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg