Spinach Artichoke White Bean Soup Recipe

Introduction

This Spinach Artichoke White Bean Soup is a creamy, comforting dish packed with vibrant flavors and wholesome ingredients. It’s perfect for a cozy meal and brings a delicious twist to classic spinach and artichoke dip in a warm bowl.

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
• 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 pinch of salt. Wrap the bulb in foil and roast for 40-45 minutes until soft. Let cool.
2. Step 2: While the garlic roasts, prepare your ingredients. Slice each leek lengthwise and rinse under running water to remove dirt. Pat dry, then thinly slice. Dice the onion. Soak the cashews in boiling water for at least 10 minutes, then drain. Blanch the spinach in boiling water for 2 minutes, then drain and cool in cold water. Squeeze out excess water and set aside.
3. Step 3: Heat 2 tablespoons of avocado oil in a large Dutch oven over medium-low heat. Pat the artichoke hearts dry and add them to the pot, spreading them out. Let them sear undisturbed for 5-6 minutes until browned on the bottom, then transfer to a bowl.
4. Step 4: Add the sliced leeks and a pinch of salt to the pot. Cook, stirring occasionally for about 10 minutes until slightly golden. Add the diced onion and sauté for another 5 minutes until softened.
5. Step 5: Stir in nutritional yeast, ground coriander, and red pepper flakes (if using). Cook for 2-3 minutes more, stirring regularly.
6. Step 6: Add the cannellini beans and vegetable broth to the pot. Stir well, then add the bay leaves and thyme sprigs. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes.
7. Step 7: Transfer the soaked cashews to a blender. Squeeze the roasted garlic cloves into the blender along with the miso paste and 1 cup of water. Blend until smooth. Add the spinach and blend again until mostly minced.
8. Step 8: Remove the bay leaves and thyme from the soup. Stir in the seared artichokes and the spinach cashew cream. Mix well and remove from heat.
9. Step 9: Serve the soup hot with a drizzle of extra virgin olive oil and toasted sourdough bread on the side.

Tips & Variations

• Use frozen spinach if fresh isn’t available; thaw and squeeze out excess water before blending.
• For a nuttier flavor, toast the cashews lightly before soaking.
• Adjust red pepper flakes to control spiciness or omit for a milder taste.
• Vegan parmesan can be replaced with more nutritional yeast for a dairy-free option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally, or in the microwave until warmed through. This soup also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh thyme sprigs are used in this recipe for a vibrant flavor. If substituting dried herbs, use about a third of the amount and add during the cooking process.

Is this soup gluten-free?

The soup itself is gluten-free, but be sure to serve it with gluten-free bread if you need to avoid gluten completely.

Spinach Artichoke White Bean Soup Recipe

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★★★★★

4.5 from 111 reviews

This Spinach Artichoke White Bean Soup is a creamy, comforting vegan soup packed with nutritious ingredients like cannellini beans, fresh spinach, and marinated artichoke hearts. Roasted garlic lends a rich, mellow flavor, while cashews create a smooth, velvety texture without dairy. Perfectly seasoned with coriander, nutritional yeast, and a hint of miso paste, this soup offers a delightful balance of savory and earthy flavors. Ideal as a hearty, wholesome meal served with toasted sourdough bread and a drizzle of olive oil.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Garlic

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

Vegetables and 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

Beans and Nuts

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

Seasonings and Flavorings

• 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 thyme
• 1 tsp yellow miso paste
• Kosher salt, as needed
• Avocado oil, 2 tbsp (for cooking)

For Serving

• Toasted sourdough bread
• Extra virgin olive oil (optional, for drizzling)

Instructions

1. Roast the garlic: Preheat the oven to 400°F. Slice off 1/4 inch from the top of the bulb of garlic to expose the cloves. Place the bulb on a piece of foil, drizzle with 2 teaspoons of avocado oil, and sprinkle a generous pinch of salt over it. Wrap tightly in the foil and roast for 40-45 minutes until the garlic is soft and fragrant. Let it cool.
2. Prepare vegetables and cashews: While the garlic roasts, slice the leeks lengthwise, rinse thoroughly under running water to remove dirt, then pat dry and thinly slice. Dice the yellow onion. Place cashews in a heatproof bowl, cover with boiling water for at least 10 minutes, then drain. Add spinach to the same bowl, cover with boiling water and let wilt for 2 minutes. Drain, rinse with cold water to cool, squeeze out excess water, and set aside.
3. Sear the artichokes: Heat 2 tablespoons of avocado oil in a large Dutch oven over medium-low heat. Pat dry the artichoke hearts and spread them evenly in the pot. Let them sear undisturbed for 5-6 minutes until bottoms turn golden brown, then transfer to a bowl.
4. Sauté leeks and onions: Add sliced leeks with a pinch of salt to the same pot. Cook, stirring occasionally, for about 10 minutes until they begin to soften and take on a slight golden color. Add diced onions and sauté for another 5 minutes until the onions become translucent and tender.
5. Add spices and nutritional yeast: Stir in nutritional yeast (or vegan parmesan), ground coriander, and optional red pepper flakes. Cook for 2-3 minutes to toast the spices and develop flavor.
6. Add beans, broth, and herbs: Add the drained cannellini beans and vegetable broth to the pot. Stir well. Drop in the bay leaves and thyme sprigs. Bring to a boil, then reduce heat to low. Cover and simmer gently for 20 minutes to let flavors meld.
7. Prepare spinach cashew cream: Place drained cashews and roasted garlic cloves into a blender cup. Add yellow miso paste and 1 cup of water. Blend on high until completely smooth. Add the prepared spinach and pulse blend until spinach is finely minced and incorporated.
8. Finish the soup: Remove bay leaves and thyme sprigs from the soup. Add the seared artichoke hearts and spinach cashew cream to the pot. Stir well to combine and heat through, but do not boil.
9. Serve: Ladle the soup into bowls. Drizzle with extra virgin olive oil if desired and serve immediately with toasted sourdough bread on the side.

Notes

• If using frozen spinach, thaw and drain well; follow the same blanching step if preferred for best texture.
• Cashews must be soaked in boiling water to soften for blending; do not skip this step for a creamy texture.
• Adjust salt to taste after adding broth and miso, as they both contain sodium.
• Optional red pepper flakes add a mild heat, omit if sensitive to spice.
• To keep soup vegan, use nutritional yeast or a vegan parmesan substitute.

Keywords: spinach artichoke soup, vegan soup, creamy white bean soup, healthy vegan dinner, roasted garlic soup, dairy-free creamy soup