Spinach Artichoke White Bean Soup Recipe

Introduction

This Spinach Artichoke White Bean Soup is a creamy, comforting dish that combines vibrant greens with tender beans and flavorful roasted garlic. It’s a perfect meal for cooler days and works wonderfully as a light lunch or a nourishing dinner.

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 pat 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

1. Step 1: 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 a piece of foil, drizzle with 2 teaspoons of avocado oil, and sprinkle with a generous pinch of salt. Wrap the bulb tightly in foil and roast in the oven for 40-45 minutes until soft. Let it cool.
2. Step 2: While the garlic roasts, prepare the vegetables. Slice each leek lengthwise and rinse under running water to remove any dirt between the layers. Pat dry and thinly slice. Dice the onion.
3. Step 3: Place the cashews in a heat-safe bowl and cover with boiling water. Soak for at least 10 minutes, then drain.
4. Step 4: Using the same bowl, add the spinach and cover with boiling water. Let wilt for 2 minutes until bright green, then drain and rinse under cold water to cool. Squeeze out excess water and set aside.
5. Step 5: Heat 2 tablespoons of avocado oil in a large Dutch oven over medium-low heat. Add the marinated artichoke hearts in a single layer and allow to sear without stirring for 5-6 minutes, until bottoms brown. Remove artichokes and set aside.
6. Step 6: Add the sliced leeks to the pot with a pinch of salt. Cook, stirring occasionally, for about 10 minutes until slightly golden. Add the diced onion and sauté for another 5 minutes until softened.
7. Step 7: Stir in the nutritional yeast, ground coriander, and red pepper flakes (if using). Cook while stirring for 2-3 minutes to toast the spices.
8. Step 8: Add the cannellini beans and vegetable broth to the pot. Stir to combine, then add the bay leaves and thyme sprigs. Bring the mixture to a boil, reduce heat to low, cover, and simmer for 20 minutes.
9. Step 9: Transfer the soaked cashews to a blender. Squeeze the softened roasted garlic cloves from their skins into the blender. Add the yellow miso paste and 1 cup of water. Blend on high until completely smooth. Add the drained spinach and blend again until mostly minced.
10. Step 10: Remove the bay leaves and thyme sprigs from the soup. Return the cooked artichokes to the pot along with the spinach-cashew cream. Stir well to combine and heat through. Serve warm with a drizzle of extra virgin olive oil and toasted sourdough bread on the side.

Tips & Variations

• For a thinner soup, add more vegetable broth or water when blending the cashew cream.
• Use frozen spinach if fresh isn’t available; just thaw and drain well before adding.
• To boost flavor, try adding a squeeze of fresh lemon juice before serving.
• If you don’t have yellow miso paste, white miso works as a suitable substitute.

Storage

Store the 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 fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup nut-free?

You can substitute the cashews with sunflower seed butter or cooked white beans blended until creamy to keep the texture without nuts.

Is this soup vegan?

Yes, this recipe is fully vegan when using nutritional yeast or vegan parmesan and vegetable broth.

Spinach Artichoke White Bean Soup Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

A creamy and hearty Spinach Artichoke White Bean Soup that blends roasted garlic, tender artichokes, and nutrient-packed spinach with cannellini beans and cashews for a rich vegan comfort dish. Perfectly seasoned with coriander, red pepper flakes, and miso paste, this soup is served with toasted sourdough and a drizzle of olive oil for an irresistible, wholesome meal.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Garlic

• 1 bulb garlic
• 2 tsp avocado oil (for roasting garlic)
• Pinch of kosher salt (for roasting garlic)

Vegetables & Aromatics

• 2 leeks, green tops removed, thinly sliced
• 1 yellow onion, diced
• 5 oz fresh spinach (or frozen, see notes)
• 1, 15 oz jar quartered marinated artichoke hearts, drained and patted dry

Beans & Nuts

• 1, 15 oz can cannellini beans, drained and rinsed
• 1/2 cup raw cashews

Seasonings & Flavorings

• 2 tbsp avocado oil (for cooking)
• 2 tbsp nutritional yeast or 1/4 cup shredded vegan parmesan
• 1 tsp ground coriander
• 1/2 tsp red pepper flakes (optional)
• 4 cups vegetable broth
• 2 bay leaves
• 10 sprigs fresh thyme
• 1 tsp yellow miso paste
• Kosher salt, as needed

To Serve

• Toasted sourdough bread
• Extra virgin olive oil (optional)

Instructions

1. 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 a piece of foil, drizzle the top with 2 tsp avocado oil and sprinkle with a pinch of kosher salt. Wrap tightly in foil and roast for 40-45 minutes until soft. Remove and let cool.
2. Prepare Vegetables: While garlic roasts, slice the leeks lengthwise, rinse thoroughly under running water to remove dirt, then pat dry. Thinly slice the leeks and dice the onion.
3. Soak Cashews: Place cashews in a large heat-safe bowl or measuring cup. Cover with boiling water and let soak for at least 10 minutes. Drain.
4. Wilt Spinach: Using the same bowl, cover the spinach with boiling water for 2 minutes until it turns bright green and soft. Drain and cool under cold water, then squeeze out excess moisture. Set aside.
5. Sear Artichoke Hearts: 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 lightly browned on the bottoms. Remove and set aside.
6. Sauté Leeks and Onion: Add sliced leeks to the pot with a pinch of salt and cook, stirring occasionally, for about 10 minutes until slightly golden. Add diced onion and cook for 5 more minutes until softened.
7. Add Seasonings: Stir in nutritional yeast, ground coriander, and red pepper flakes. Cook while stirring for 2-3 minutes to release flavors.
8. Simmer Soup Base: Pour in the cannellini beans and vegetable broth. Stir to combine. Add bay leaves and thyme sprigs. Bring to a boil, then reduce heat to low and cover. Simmer gently for 20 minutes.
9. Prepare Spinach Cashew Cream: In a blender cup, add soaked cashews, roasted garlic cloves (squeezed out from the bulb), miso paste, and 1 cup of water. Blend on high until smooth. Add spinach and blend again until spinach is finely minced but not completely pureed.
10. Finish the Soup: Remove bay leaves and thyme from the soup. Return artichoke hearts to the pot and stir them in. Add the spinach cashew cream and mix thoroughly. Remove from heat.
11. Serve: Ladle soup into bowls and drizzle with extra virgin olive oil if desired. Serve with toasted sourdough bread on the side for dipping.

Notes

• If using frozen spinach, thaw and squeeze out excess water before adding to the soup.
• For a nuttier flavor, you can toast the cashews lightly before soaking.
• Adjust red pepper flakes to your spice preference or omit for a milder taste.
• Leftover soup stores well in the refrigerator for up to 3 days.
• Make sure to pat dry the artichoke hearts to avoid excess moisture diluting the soup.

Keywords: spinach soup, artichoke soup, white bean soup, vegan soup, creamy vegan soup, healthy soup, cashew soup, roasted garlic soup