Description
This Lemony Tuscan Artichoke Soup is a hearty, plant-based dish made with artichokes, white beans, and fresh herbs, brightened with lemon juice for a refreshing twist. It’s creamy without cream and packed with nourishing, Mediterranean-inspired flavors.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper, to taste
- 2 cups fresh spinach
- Optional: Fresh parsley and vegan parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in chopped artichoke hearts and cook for 2-3 minutes.
- Add cannellini beans, vegetable broth, thyme, oregano, bay leaf, lemon zest, and lemon juice. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove bay leaf. Use an immersion blender to partially blend the soup, leaving some texture.
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley and vegan parmesan if desired.
Notes
- Use frozen artichokes if you prefer a less tangy flavor than canned.
- Adjust lemon juice to taste for desired brightness.
- This soup stores well in the fridge for up to 4 days.
- Blend fully for a smoother texture or leave chunky for a rustic feel.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
