Description
A bright and hearty Lemony Tuscan Artichoke Soup made with leeks, potatoes, artichoke hearts, cannellini beans, and Tuscan herbs. Perfectly balanced with lemon juice for a cozy and refreshing meal.
Ingredients
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only, sliced
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 3 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 2 medium Yukon gold potatoes, diced
- 1 bay leaf
- 1 lemon, juiced (plus zest, optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leeks and cook for 5-7 minutes until softened.
- Add garlic, salt, pepper, thyme, rosemary, and red pepper flakes. Stir and cook for 1 minute until fragrant.
- Pour in the vegetable broth and stir.
- Add the cannellini beans, artichoke hearts, diced potatoes, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
- Remove the bay leaf and stir in lemon juice (and zest if using).
- Use an immersion blender to partially blend the soup for a creamy yet chunky texture, or leave it fully chunky if preferred.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute fresh artichokes if preferred, but canned saves time.
- For a protein boost, add cooked shredded chicken.
- This soup stores well in the fridge for up to 4 days or can be frozen.
- Add more broth if you prefer a thinner soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
