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Spinach Artichoke White Bean Soup

A cozy and creamy soup that captures the flavors of the classic dip, made with spinach, artichokes, and white beans for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil Can substitute with butter.
  • 1 medium Yellow onion, chopped Can use shallot if preferred.
  • 3-4 cloves Garlic, minced Adjust according to taste.
Main Ingredients
  • 1 can Canned artichoke hearts, drained and chopped Marinated artichokes can be used for extra flavor.
  • 2 cans White beans, drained Cannellini or great northern beans work well.
  • 4 cups Low-sodium broth Can use chicken or vegetable broth.
  • 4 cups Baby spinach, packed Frozen spinach can be used; ensure excess water is squeezed out.
  • 1/3-1/2 cup Heavy cream or half and half Plain Greek yogurt can be used for a lighter version.
  • 1/4-1/3 cup Grated Parmesan For added depth of flavor.
  • 1 medium Lemon, juiced Brightens the flavor.
Seasonings
  • to taste Salt Add in layers for best flavor.
  • to taste Black pepper
  • pinch Red pepper flakes Optional for a gentle kick.

Method
 

Preparation
  1. Warm 2 tablespoons of olive oil in a pot over medium heat.
  2. Add the chopped onion and a pinch of salt. Cook until soft and translucent, about 5 to 7 minutes.
  3. Stir in 3 to 4 minced garlic cloves and cook for 30 to 60 seconds until fragrant.
Building the Soup
  1. Add the chopped artichoke hearts, drained white beans, and broth to the pot.
  2. If desired, add a splash of dry white wine and let it simmer for a minute.
Simmering and Blending
  1. Bring to a gentle simmer for 10 minutes to allow the flavors to meld.
  2. Scoop out half of the soup into a blender or use an immersion blender in the pot. Blend until smooth.
  3. Return the blended soup to the pot for creaminess without excessive cream.
Finishing Touches
  1. Stir in the packed baby spinach and let it wilt for 1 to 2 minutes.
  2. Lower the heat and stir in cream or yogurt along with grated Parmesan.
  3. Squeeze in lemon juice, taste, and adjust salt and pepper if needed.
Serving
  1. Ladle the soup into bowls and top with extra Parmesan, cracked pepper, and a drizzle of olive oil.
  2. Add red pepper flakes if desired.

Notes

This soup can be made ahead and flavors deepen overnight. For best texture, add dairy after thawing if freezing. Leftover soup can be stored in a sealed container for up to 4 days.