As the aroma of roasted garlic wafts through the kitchen, I can’t help but anticipate the cozy warmth of my Creamy Spinach Artichoke White Bean Soup. This recipe is an exciting twist on the beloved dip, transforming it into a comforting, fiber-rich delight that’s vegan-friendly and unbelievably delicious. It’s perfect for busy weeknights or meal prepping, as it not only packs a nutritional punch but also freezes beautifully for those days when cooking feels like a marathon. Layered with tender beans and vibrant spinach, every spoonful is a taste of home. Ready to whip up a bowl of this nutritious comfort food? Let’s dive into this savory goodness!
Why is this soup a must-try?
Nutritious Comfort: This Spinach Artichoke White Bean Soup offers a warm hug in a bowl, boasting fiber and protein to keep you satisfied.
Easy Cooking: With simple prep and minimal ingredients, it’s perfect for both novice cooks and seasoned chefs alike.
Meal Prep Friendly: Make a big batch to enjoy throughout the week or freeze for quick, nourishing meals on busy days.
Versatile Flavors: The combination of savory artichokes and creamy cashews brings an irresistible depth, while the nutritional yeast adds a cheesy twist.
Crowd-Pleasing: Serve it warm with toasted sourdough for a comforting meal that everyone will love, just like my Vegan White Bean or Spinach Artichoke Dip!
Spinach Artichoke White Bean Soup Ingredients
For the Soup Base
• Cannellini Beans – Provide protein and fiber; can be substituted with chickpeas or butter beans.
• Marinated Artichokes – Adds a tangy flavor; choose canned artichokes if preferred.
• Leeks – Brings sweetness and depth; shallots or yellow onion work well as alternatives.
• Vegetable Broth – Forms the soup’s base; opt for a quality brand like Better Than Bouillon for the best flavor.
For the Creamy Blend
• Raw Cashews – Creates a luscious texture for the soup; substitute with sunflower seeds or pepitas if needed.
• Nutritional Yeast – Introduces a cheesy, umami flavor; miso paste can be used instead for a similar taste.
• Miso Paste – Enhances the soup’s umami depth; white or yellow varieties are milder options.
• Spinach – Provides color and nutrients; baby kale is a great substitute if you want something different.
For Seasoning and Garnish
• Garlic – Roasted garlic adds depth; you can sauté minced garlic for a quicker approach.
• Bay Leaves & Thyme – Infuses the soup with aromatic flavors; remove before serving.
• Red Pepper Flakes – Adds a hint of spice; adjust to taste based on your preferences.
This Spinach Artichoke White Bean Soup is not just a meal but an experience, and when you gather these ingredients, you’re on your way to creating something truly special!
Step‑by‑Step Instructions for Spinach Artichoke White Bean Soup
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off a whole garlic bulb, drizzle it with a little olive oil, and wrap it in foil. Roast the garlic in the oven for 40-45 minutes until it’s soft and caramelized. Once done, allow it to cool slightly before squeezing out the roasted cloves for later use in the soup.
Step 2: Prep the Ingredients
While the garlic roasts, prepare your vegetables. Thinly slice the leeks and dice the onion to bring sweetness and depth to the soup. Soak the raw cashews in boiling water for 10 minutes to soften them, and bring a separate pot of water to a boil to blanch the spinach for 2 minutes before rinsing it under cold water to keep its vibrant color.
Step 3: Sear the Artichokes
In a large Dutch oven, heat a tablespoon of olive oil over medium heat. Add the marinated artichokes, allowing them to sear for about 5-6 minutes until they are lightly browned and fragrant. Once seared, remove them from the pot and set them aside for later incorporation into your creamy Spinach Artichoke White Bean Soup.
Step 4: Sauté the Aromatics
In the same pot, toss in the sliced leeks along with a pinch of salt. Sauté for about 10 minutes until they are soft and translucent. Afterward, add the diced onion and continue cooking for an additional 5 minutes until it softens and blends beautifully with the leeks, enhancing the flavor base of your soup.
Step 5: Add Seasonings
Stir in the nutritional yeast, ground coriander, and red pepper flakes into your aromatic mixture. Cook for 2-3 minutes until the spices become fragrant and meld with the leeks and onions, creating a rich flavor foundation for your Spinach Artichoke White Bean Soup.
Step 6: Simmer the Soup
Add the drained cannellini beans, vegetable broth, bay leaves, and thyme to the pot. Bring the mixture to a rolling boil, then reduce the heat to low and cover the pot, allowing it to simmer for 20 minutes. This step allows the flavors to develop beautifully and gives the beans time to soften.
Step 7: Make the Cashew Cream
In a blender, combine the soaked cashews, the roasted garlic cloves, miso paste, and just enough water to help it blend smoothly. Once blended into a creamy consistency, toss in the blanched spinach and blend again until it’s fully pureed. This rich cream will add a luscious texture to your Spinach Artichoke White Bean Soup.
Step 8: Finalize and Serve the Soup
Remove the bay leaves and thyme sprigs from the pot. Stir in the prepared cashew spinach cream and seared artichokes, mixing everything until well incorporated. Taste and adjust seasoning with salt as needed. Serve your soup warm, perhaps paired with toasted sourdough for a delightful meal that envelops you in comfort.
How to Store and Freeze Spinach Artichoke White Bean Soup
Fridge: Store your soup in an airtight container for up to 5 days, ensuring it’s cooled down to room temperature before sealing.
Freezer: Portion out your Spinach Artichoke White Bean Soup into freezer-safe containers, and it can be frozen for up to 2 months.
Reheating: When ready to enjoy, thaw overnight in the fridge and reheat on the stove over medium heat, adding a splash of vegetable broth to restore creaminess.
Cooling Before Storage: Always allow the soup to cool completely before placing it in the fridge or freezer to maintain quality and prevent condensation.
Expert Tips for Spinach Artichoke White Bean Soup
- Quick Prep Shortcut: Use jarred artichokes for a faster meal prep. They’re just as flavorful and save on cooking time.
- Roasting Alternative: If short on time, sauté minced garlic rather than roasting it. This still brings delicious flavor to your soup.
- Frozen Spinach Option: You can use frozen spinach; just thaw, squeeze out excess water, and blend it with the cashew cream for ease.
- Thoroughly Clean Leeks: Make sure to clean leeks well before cooking, as they often carry dirt and grit between their layers.
- Adjust Consistency: For a thinner Spinach Artichoke White Bean Soup, simply add more vegetable broth or water, tweaking salt as necessary for flavor.
Make Ahead Options
These Spinach Artichoke White Bean Soup preparations are a lifesaver for busy weeknights! You can roast the garlic and prep all the vegetables, including slicing leeks and soaking cashews, up to 24 hours in advance; just refrigerate them in an airtight container to maintain freshness. Additionally, you can assemble the cashew cream and store it separately for up to 3 days. When you’re ready to enjoy your comforting soup, simply follow the final steps of searing the artichokes and simmering everything together; you’ll have a warm, nourishing meal that tastes just as delicious as if you made it fresh!
What to Serve with Creamy Spinach Artichoke White Bean Soup
Warm up your meal with delightful accompaniments that elevate every spoonful of this comforting soup.
Toasted Sourdough Bread: The crunchy and chewy texture perfectly contrasts the creamy soup, making for a delightful dip and scoop.
Crispy Kale Chips: Their salty crunch adds a vibrant green and satisfying chew, enhancing the nutritional aspect of your meal.
Garlic Bread: With its buttery garlic essence, it complements the soup’s flavors beautifully while lending an inviting aroma to the table.
Simple Side Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette brings brightness and balances the rich flavors of the soup.
Herbed Quinoa: Fluffy quinoa contributes nuttiness and protein, making your meal even heartier, perfect for those looking to feel fully satisfied.
Chilled White Wine: A crisp, chilled glass of Sauvignon Blanc pairs beautifully, accentuating the flavors of artichokes while offering a refreshing contrast.
Fruit Sorbet: A light, fruity dessert cleanses the palate, wrapping up your meal on a sweet and refreshing note without being too heavy.
Each of these pairings will create a homey, comforting experience, ensuring that your creamy Spinach Artichoke White Bean Soup is the star of the table!
Spinach Artichoke White Bean Soup Variations
Feel free to get creative with this recipe and customize it to match your taste buds!
Nut-Free: Swap out cashews for sunflower seeds or pitless avocado for a creamy consistency without nuts.
Substituting with these options ensures delicious creaminess while keeping it allergy-friendly and equally satisfying.Protein Boost: Add cubed soft tofu into the soup for an extra protein punch. This addition can boost nutritional value while also creating a rich texture to enjoy.
Leafy Greens: Substitute spinach with Swiss chard or collard greens to change up the flavor profile. Mixing in these greens can lend a lovely earthiness to the soup, brightening it up even further.
Zesty Flavor: Incorporate a squeeze of fresh lemon juice or a dash of balsamic vinegar to elevate the flavors. A bit of acidity can brighten the entire dish and balance the creaminess beautifully.
Spice it Up: For an extra kick, toss in diced jalapeños or a sprinkle of cayenne pepper. The heat will awaken your taste buds and add an exciting twist to every spoonful.
Creamy and Cheesy: Use vegan cream cheese instead of cashews for an ultra-creamy texture. This alternative adds deep richness and a deliciously cheesy flavor reminiscent of the classic dip.
Herb-Infused: Add fresh herbs like basil or dill for a delightful twist. The aromatic scent of fresh herbs can entirely transform the soup, infusing it with brightness and depth.
Serve It Over: Try serving the soup over quinoa or rice for a filling meal. This little touch of hearty grains complements the soup wonderfully, making each bowl even more comforting and satisfying.
By exploring these variations, you can ensure that every pot of your Spinach Artichoke White Bean Soup remains a beloved staple in your home, much like my family-favorite Creamy White Chicken Lasagna Soup or Fresh Green Bean Casserole. Dig in and enjoy your cooking journey!
Spinach Artichoke White Bean Soup Recipe FAQs
How do I choose fresh spinach and artichokes?
When selecting spinach, look for vibrant, deep green leaves without any dark spots or wilting. For artichokes, choose those that feel heavy for their size and whose leaves are tightly packed. The artichokes should have a fresh scent; avoid any that have dark spots or are overly dry.
What’s the best way to store leftovers?
Store your Spinach Artichoke White Bean Soup in an airtight container in the fridge for up to 5 days. To ensure maximum freshness, allow the soup to cool down completely before sealing it. This helps prevent condensation from forming inside the container, which can affect the soup’s texture.
Can I freeze this soup? If so, how?
Absolutely! For freezing, portion the soup into freezer-safe containers. Ensure to leave some space at the top for expansion as it freezes. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and reheat it on the stove, adding a splash of vegetable broth to bring back its creamy consistency.
What if the soup turns out too thick?
If your soup is thicker than desired, don’t worry! You can simply add more vegetable broth or water to reach your preferred consistency. Stir well and let it simmer for a few minutes to meld the flavors. This is a common occurrence when blending cashew cream, so adjusting with liquid is perfectly normal.
Are there any dietary considerations I should keep in mind?
Yes! This recipe is vegan and allergy-friendly as it doesn’t contain any dairy or animal products. However, if you have nut allergies, you could substitute the cashews with sunflower seeds or cooked beans to maintain creaminess. Always check for specific brands of vegetable broth to ensure they meet your dietary needs, particularly if avoiding gluten.
How do I know if my artichokes are good to use?
When selecting jarred or canned artichokes, check the expiration date and inspect the packaging for any bulges or leaks. Once opened, they should have a pleasant aroma and a consistent texture without mushiness. If you notice any off-odors or significant discoloration, it’s best to discard them.
Creamy Spinach Artichoke White Bean Soup That's Pure Comfort
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Slice the top off a whole garlic bulb, drizzle it with a little olive oil, and wrap it in foil. Roast the garlic in the oven for 40-45 minutes until it's soft and caramelized.
- While the garlic roasts, prepare your vegetables. Thinly slice the leeks and dice the onion. Soak the raw cashews in boiling water for 10 minutes to soften them, and blanch the spinach for 2 minutes before rinsing it under cold water.
- In a large Dutch oven, heat a tablespoon of olive oil over medium heat. Add the marinated artichokes, allowing them to sear for about 5-6 minutes until they are lightly browned.
- In the same pot, toss in the sliced leeks along with a pinch of salt. Sauté for about 10 minutes until soft, then add the diced onion and continue cooking for another 5 minutes.
- Stir in the nutritional yeast and red pepper flakes into your aromatic mixture. Cook for 2-3 minutes until the spices become fragrant.
- Add the drained cannellini beans, vegetable broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- In a blender, combine the soaked cashews, the roasted garlic cloves, miso paste, and enough water to blend smoothly. Add the blanched spinach and blend again until fully pureed.
- Remove bay leaves and thyme from the pot. Stir in the prepared cashew spinach cream and seared artichokes, mixing until well incorporated. Taste and adjust seasoning with salt.
