Jump to Recipe Print RecipeAs the aroma of roasted garlic wafted through my kitchen, I couldn’t help but feel a surge of comfort wash over me. Today, I’m sharing my take on Creamy Spinach Artichoke White Bean Soup, a delightful twist on a classic dip that turns cozy cravings into a wholesome meal. This plant-based soup is loaded with fiber and all the goodness your body deserves while still hitting that sweet spot of creamy comfort. Whether you’re settling in for a quiet night or entertaining friends, this soup effortlessly delivers warmth and satisfaction. Plus, it’s a breeze to whip up, making it perfect for busy weeknights or lazy weekends. Curious how to transform your favorite dip into a soul-soothing soup? Let’s dive in! What Makes This Soup So Irresistible? Creamy Comfort: This soup takes your beloved spinach artichoke dip and transforms it into a soul-satisfying dish that’s perfect for chilly evenings. Nutritious Boost: Packed with fiber-rich beans and leafy greens, each spoonful not only tastes amazing but also nourishes your body, making it a guilt-free indulgence. Versatile Variations: Feel free to swap in your favorite ingredients! Whether you use butter beans or add sweet potatoes for a unique twist, this recipe welcomes your personal touch. Quick and Easy: With just a few simple steps, you can have a warm pot of soup ready in no time—ideal for a spontaneous dinner or meal prep! Crowd-Pleaser: Serve this alongside some toasted sourdough bread, and watch it become a favorite at gatherings, rivaling even the best of fast food options. Dive into this delightful bowl of goodness and rediscover comfort food like never before! Spinach Artichoke White Bean Soup Ingredients For the Soup Base Cannellini Beans – Provide protein and fiber; substitute with chickpeas or butter beans for a different texture. Marinated Artichokes – Adds tanginess and a burst of flavor; can substitute with canned artichokes seasoned with salt. Leeks – Contribute natural sweetness and depth; if unavailable, use shallots or yellow onion instead. Vegetable Broth – Essential for a rich flavor base; opt for high-quality broth like Better Than Bouillon for the best taste. For the Creamy Blend Raw Cashews – Create a velvety texture; for a nut-free option, use sunflower seeds or pepitas. Nutritional Yeast – Offers a cheesy flavor that enriches the soup; alternative options include vegan parmesan or miso paste for added depth. Miso Paste – Enhances umami flavor; use white or yellow miso for a milder taste and reduce red miso due to its stronger intensity. For the Greens Spinach – Adds nutrients and a vibrant green color; substitute with baby kale if you prefer a different leafy green. For Extra Flavor Roasted Garlic – Infuses the soup with a warm, comforting aroma; roast it alongside the dish for maximum flavor. Red Pepper Flakes – Adds a subtle kick; adjust according to your spice preference. With these flavorful ingredients, you’re all set to create your own delicious Spinach Artichoke White Bean Soup that’s not only comforting but also packed with nutrition! Step‑by‑Step Instructions for Spinach Artichoke White Bean Soup Step 1: Roast Garlic Start by preheating your oven to 400°F (200°C). Cut the top off a bulb of garlic, drizzle it with olive oil, and wrap it tightly in foil. Roast in the oven for 40-45 minutes, until the cloves are tender and golden brown. This roasted garlic will bring a rich, warm flavor to your Spinach Artichoke White Bean Soup. Step 2: Prepare Ingredients While the garlic roasts, slice the leeks and rinse them thoroughly to remove any grit. In a small bowl, soak the raw cashews in warm water for about 20 minutes. Meanwhile, blanch a generous handful of fresh spinach in boiling water for 2 minutes. This will brighten its color and soften it for blending, ensuring a creamy texture in your soup. Step 3: Sear Artichokes In a large pot, heat a tablespoon of olive oil over medium heat. Add the marinated artichokes and sauté them for 5-6 minutes, stirring occasionally until they are golden brown and start to caramelize. This step enhances their flavor and adds a lovely texture to your Spinach Artichoke White Bean Soup. Step 4: Sauté Aromatics Next, add the sliced leeks to the pot with the artichokes. Sprinkle in a pinch of salt and sauté for about 15 minutes, stirring frequently until softened and fragrant. This will build a delicious aromatic base for your soup, inviting warmth and depth of flavor into the mixture. Step 5: Add Seasoning Sprinkle in the nutritional yeast, ground coriander, and red pepper flakes, stirring the mixture for an additional 2-3 minutes. This helps to bloom the spices and enhances the flavors before proceeding. The aroma will be irresistible and sets the stage for creating a delicious Spinach Artichoke White Bean Soup. Step 6: Simmer Soup Pour in the drained cannellini beans and vegetable broth, adding bay leaves and fresh thyme. Bring the broth to a gentle boil, then reduce the heat and cover. Let it simmer for about 20 minutes, allowing all the flavors to meld together beautifully. A gentle simmer will yield a rich, comforting soup. Step 7: Make Cashew Cream In a blender, combine the soaked cashews, the roasted garlic cloves, miso paste, and about 1 cup of water. Blend until smooth and creamy, adjusting the water for desired consistency. Add in the blanched spinach and blend again until well incorporated. This creamy mixture will lend a luscious texture to your Spinach Artichoke White Bean Soup. Step 8: Combine Remove the bay leaves from the soup and stir in the cashew cream along with the seared artichokes. Taste your soup and adjust the seasoning as needed with salt and pepper. Let it cook for another 5 minutes to let the flavors blend beautifully before serving hot. Your comforting Spinach Artichoke White Bean Soup is now ready to be enjoyed! How to Store and Freeze Spinach Artichoke White Bean Soup Fridge: Store your Spinach Artichoke White Bean Soup in an airtight container for up to 5 days. This keeps it fresh and ready for a cozy meal anytime! Freezer: For longer storage, freeze the soup in individual portions for up to 2 months. Make sure to leave some space at the top of each container for expansion. Reheating: When ready to enjoy, thaw the frozen portions in the fridge overnight. Reheat on the stove over medium heat, adding a splash of water or broth to maintain creaminess. Airtight Containers: Use high-quality containers to prevent freezer burn and maintain the soup’s delicious flavors. Spinach Artichoke White Bean Soup Variations Feel free to get creative and tailor this delicious soup to your tastes and dietary needs! Chickpea Swap: Replace cannellini beans with chickpeas for a different texture and taste. Kale Replacement: Swap out spinach for baby kale to add a nutrient-packed twist. It’ll bring a lovely depth to the flavor. Sweet Potato Addition: Incorporate diced sweet potatoes for a touch of natural sweetness, enhancing the soup’s comfort factor. Nut-Free Option: Use sunflower seeds or pepitas instead of cashews to keep it creamy without nuts. Extra Spice: Add diced jalapeños or a dash of hot sauce to amp up the heat level, perfect for those who crave a little kick. Herbed Delight: Toss in fresh herbs like basil or parsley at the end for an aromatic boost that’s simply irresistible. Creamy Coconut Variation: Swap cashew cream with full-fat coconut milk for a richer and creamier soup experience. Roasted Veggie Blend: Add roasted bell peppers or zucchini for an extra layer of flavor and texture, making it even heartier. As you can see, this soup is so versatile! You could also enjoy a bowl with a side of toasted sourdough bread, or perhaps warm it up with a bowl of Thai Chicken Soup for a cozy meal. Let your imagination run wild, and discover your perfect bowl of comfort! Expert Tips for Spinach Artichoke White Bean Soup Prep Anew: Roast garlic and prepare your cashew cream up to 5 days ahead. This saves time and enhances the soup’s flavor. Clean Leeks: Rinse your leeks thoroughly between each layer to remove any hidden grit; they can be quite sandy! Adjusting Thickness: If your Spinach Artichoke White Bean Soup is too thick, simply add a splash of water or broth to achieve your desired consistency. Freezer Friendly: Store leftovers in airtight containers for up to 5 days in the fridge, or freeze individual portions for up to 2 months for a quick meal later. Tweak Seasoning: Taste and adjust salt and spices towards the end to make sure it’s just the way you like it; flavors can develop while simmering! What to Serve with Creamy Spinach Artichoke White Bean Soup Imagine a cozy table set with vibrant colors and comforting aromas, creating the perfect backdrop for a nourishing meal. Toasted Sourdough Bread: This crusty delight perfectly complements the creamy soup, providing a satisfying crunch and ideal for dipping. Simple Arugula Salad: The peppery notes of fresh arugula balanced with lemon vinaigrette adds a fresh contrast to the richness of the soup. It’s light and bright! Garlic Roasted Potatoes: Crispy on the outside and fluffy on the inside, these savory bites enhance the comforting essence of the soup. They make a fabulous pairing that’ll carry you through the meal. Stuffed Bell Peppers: Filled with quinoa or rice and colorful veggies, these hearty peppers provide a wonderful contrast to the silky texture of the soup. It’s a great way to add more veggies! Chickpea Fritters: Crispy fritters with a light sprinkle of spices are delightful alongside the creamy spinach artichoke white bean soup. Their crunch and flavor will have everyone going back for seconds. Citrus Sparkling Water: For a refreshing drink option, this bubbly beverage cleanses the palate and complements the overall bright flavors of the meal effortlessly. Apple Crisp: Indulge in something sweet to finish—sweet, spiced apples topped with a crumbly oat mixture pair beautifully with the soup’s savory notes. Vegan Cheese Platter: A selection of plant-based cheeses adds a creamy element and diverse flavors. This can enhance the overall experience, making your meal feel extra special! Make Ahead Options These Creamy Spinach Artichoke White Bean Soup preparations are a real time-saver for busy weeknights! You can roast the garlic and make the cashew cream up to 5 days in advance. Simply wrap the garlic in foil and roast it, then blend soaked cashews with roasted garlic and miso for a creamy texture. Store the cashew cream in an airtight container in the fridge. Additionally, you can chop the leeks and blanch the spinach 24 hours ahead; just refrigerate them in a sealed bag. When ready to serve, simply combine the prepared ingredients and simmer everything together. This way, you’ll have a delicious and comforting soup with minimal effort! Spinach Artichoke White Bean Soup Recipe FAQs How do I select the best ingredients for this soup? Absolutely! For the freshest taste, choose cannellini beans that are firm and creamy in texture. If you opt for marinated artichokes, look for those that don’t have dark spots all over. Leeks should be firm with crisp leaves, while spinach should be vibrant green and fresh, avoiding any wilted or yellowing leaves. What is the best way to store leftovers? To store your Spinach Artichoke White Bean Soup, place it in an airtight container in the fridge for up to 5 days. This keeps the flavors intact and makes it easy to reheat when you’re ready to enjoy another bowl of comfort. Can I freeze this soup for later? Yes! You can freeze your soup in individual portions for up to 2 months. Be sure to leave space at the top of each container for the soup to expand. When reheating, it’s best to thaw in the refrigerator overnight and then gently reheat on the stove, adding a splash of broth if needed for creaminess. Why is my soup too thick, and how can I fix it? If your soup turns out too thick, no worries at all! Simply add a little vegetable broth or water, a splash at a time, while stirring until you reach your desired consistency. This is also a chance to taste and adjust any seasonings if needed. Is this soup suitable for special diets or allergies? The Spinach Artichoke White Bean Soup is vegan and can accommodate those with nut allergies by substituting cashews with sunflower seeds or pepitas. However, always check labels for any potential allergens related to miso or vegetable broth, particularly if you have severe sensitivities. How do I know if the leeks are clean enough? Leeks can trap soil and dirt between their layers. Rinse them thoroughly under cold water, gently separating the layers to ensure all grit is washed away. This extra step will keep your soup delightful and debris-free! Creamy Spinach Artichoke White Bean Soup for Comforting Nights This Spinach Artichoke White Bean Soup is a comforting, plant-based meal perfect for cozy evenings. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr Servings: 4 bowlsCourse: DinnerCuisine: Plant-basedCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 cups Cannellini Beans drained and rinsed1 cup Marinated Artichokes1 cup Leeks sliced4 cups Vegetable Broth high-qualityFor the Creamy Blend1 cup Raw Cashews soaked in warm water1/4 cup Nutritional Yeast2 tablespoons Miso Paste white or yellowFor the Greens4 cups Spinach freshFor Extra Flavor1 bulb Roasted Garlic shows aroma after roasting1 teaspoon Red Pepper Flakes adjust according to taste Equipment OvenBlenderlarge potsmall bowl Method Step-by-Step Instructions for Spinach Artichoke White Bean SoupPreheat your oven to 400°F (200°C). Cut the top off a bulb of garlic, drizzle it with olive oil, and wrap it tightly in foil. Roast in the oven for 40-45 minutes until tender and golden brown.Slice the leeks and rinse them thoroughly. Soak the raw cashews in warm water for about 20 minutes. Blanch spinach in boiling water for 2 minutes.In a large pot, heat a tablespoon of olive oil over medium heat. Add the marinated artichokes and sauté for 5-6 minutes until golden brown.Add the sliced leeks to the pot with the artichokes. Sprinkle a pinch of salt and sauté for about 15 minutes until softened and fragrant.Sprinkle in the nutritional yeast and red pepper flakes, stirring for an additional 2-3 minutes to bloom the spices.Pour in the drained cannellini beans and vegetable broth. Add bay leaves and fresh thyme. Bring to a gentle boil and simmer for about 20 minutes.In a blender, combine the soaked cashews, roasted garlic, miso paste, and about 1 cup of water. Blend until smooth. Add the blanched spinach and blend again until well incorporated.Remove bay leaves from the soup and stir in the cashew cream along with the seared artichokes. Adjust seasoning as needed and let cook for another 5 minutes. Nutrition Serving: 1bowlCalories: 320kcalCarbohydrates: 36gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 700mgPotassium: 650mgFiber: 10gSugar: 3gVitamin A: 12000IUVitamin C: 20mgCalcium: 150mgIron: 3mg NotesStore leftovers in airtight containers for up to 5 days in the fridge or freeze portions for up to 2 months. Adjust seasoning to taste before serving. Tried this recipe?Let us know how it was!
