Name: Spinach Artichoke Soup with White Beans
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1/2 cup raw cashews; 2 tablespoons olive oil; 2 shallots fine dice (or sub 1/2 red onion); 3-5 cloves garlic minced; 1 tablespoon nutritional yeast optional; 1/4 teaspoon red pepper flakes optional; 2 15.5 ounce cans white beans (cannellini, navy, or butter beans), drained and rinsed; about 3 cups cooked beans; 1 15.5 ounce can quartered artichokes chopped into 1” pieces; 3 cups imitation chicken broth (or sub vegetable broth); 3 cups water, divided; 12 ounces frozen chopped spinach, thawed and extra liquid squeezed out; 1/2 cup grated parmesan cheese* plus more for serving (I used dairy-free); 1 tablespoon lemon juice about 1/2 small lemon; salt and pepper to taste; 2 tablespoons fresh parsley for serving

Ingredients

Scale

1/2 cup raw cashews
2 tablespoons olive oil
2 shallots fine dice (or sub 1/2 red onion)
3–5 cloves garlic minced
1 tablespoon nutritional yeast optional
1/4 teaspoon red pepper flakes optional
2 15.5 ounce cans white beans (cannellini, navy, or butter beans), drained and rinsed; about 3 cups cooked beans
1 15.5 ounce can quartered artichokes chopped into 1” pieces
3 cups imitation chicken broth (or sub vegetable broth)
3 cups water, divided
12 ounces frozen chopped spinach, thawed and extra liquid squeezed out
1/2 cup grated parmesan cheese* plus more for serving (I used dairy-free)
1 tablespoon lemon juice about 1/2 small lemon
salt and pepper to taste
2 tablespoons fresh parsley for serving

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Instructions

Set the frozen spinach out to thaw. Pour boiling water over the cashews in a bowl and let soak for at least 10 minutes.
Heat olive oil in a pot over medium heat. Sauté shallots until translucent, then add garlic, nutritional yeast, red pepper flakes, and black pepper. Sauté until fragrant.
Add artichokes, beans, broth, and 2 cups of water to the pot. Cover and bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
Drain cashews and blend with the remaining cup of water until smooth, then set aside.
Stir in cashew cream, spinach, and parmesan to the pot. Simmer for an additional 5 minutes, adjusting thickness with water if necessary.
Turn off heat and mix in lemon juice. Taste and adjust seasoning with lemon juice, salt, and pepper as desired.
Serve soup in bowls garnished with fresh parsley and extra parmesan.

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Notes

For a richer flavor, use vegetable broth instead of imitation chicken broth.
If you prefer a spicier soup, increase the amount of red pepper flakes to taste.

Author: Alejandro
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 2g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg