Name: Creamy Spinach Artichoke White Bean Soup That Warms the Soul
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 can Cannellini Beans (Drained and rinsed); 1 jar Marinated Artichokes (Drained); 2 cups Leeks (Sliced); 4 cups Spinach (Blanched); 4 cups Vegetable Broth (High quality); 1 cup Raw Cashews (Soaked); 1/4 cup Nutritional Yeast; 2 tablespoons Miso Paste (White or yellow); 4 cloves Garlic (Roasted); 1 teaspoon Coriander (Ground); 1/2 teaspoon Red Pepper Flakes (Adjust to taste)

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There’s something truly delightful about the first spoonful of a warm, creamy soup on a chilly evening. My Creamy Spinach Artichoke White Bean Soup offers just that—a comforting embrace that’s both wholesome and indulgent. This vegan gem not only delivers a nostalgic flavor reminiscent of your favorite dip but also packs a powerful nutritional punch, making it a perfect choice for meal prepping. With high fiber content and endless possibilities for ingredient variations, it caters to diverse tastes while keeping your health intact. Imagine cozying up with a big bowl, ideally paired with crusty sourdough bread or a drizzle of olive oil. Are you curious about how to whip up this nutrient-packed comfort food? Let’s dive in!

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Why is this soup a must-try?

Creamy Comfort: This Spinach Artichoke White Bean Soup combines rich flavors that warm your soul, reminiscent of your favorite dip.

Nutritious & Wholesome: Each bowl is packed with protein and fiber, helping you stay full and satisfied throughout the day.

Versatile Options: Tailor it to your taste! Substitute cannellini beans with chickpeas or add different greens like kale for a twist.

Quick & Easy: Perfect for meal prep, this soup can be made in advance and stored for quick weeknight dinners.

Crowd Pleaser: Serve it at gatherings, and watch as your friends explore every savory spoonful! It pairs beautifully with warm sourdough or even over rice for a filling meal.

Spinach Artichoke White Bean Soup Ingredients

For the Soup Base

Cannellini Beans – Provide protein and fiber; substitute with chickpeas or butter beans for variety.
Marinated Artichokes – Add a tangy flavor; canned artichokes can be used, but remember to season with salt.
Leeks – Offer a mild onion flavor; can be replaced with shallots or yellow onion.
Spinach – A nutrient powerhouse; baby kale can be substituted for a different texture.
Vegetable Broth – Enhances flavor; choose a high-quality reconstituted broth for the best results.

For Creamy Texture

Raw Cashews – Create a creamy base; for a nut-free option, use raw sunflower seeds or pepitas.
Nutritional Yeast – Contributes a cheesy, umami flavor; omit and add more miso paste or freshly grated vegan parmesan as alternatives.
Miso Paste – Adds depth; use white or yellow for a milder taste; red miso is stronger, so reduce quantity.

For Seasoning

Garlic – Infuses the soup with warmth; roasting enhances its sweetness and flavor.
Coriander – Adds a hint of spice; adjust to your taste preference for a more robust flavor.
Red Pepper Flakes – Provide heat; add in moderation for a gentle kick.

This Spinach Artichoke White Bean Soup is sure to be a wholesome and warming dish, perfect for any occasion!

Step‑by‑Step Instructions for Spinach Artichoke White Bean Soup

Step 1: Roast Garlic
To develop a rich, sweet flavor, cut the top off a bulb of garlic, drizzle with olive oil, and sprinkle with salt. Wrap it in aluminum foil and roast at 400°F (200°C) for 40-45 minutes, until soft and golden. Once roasted, set it aside to cool while you prep the other ingredients for your creamy Spinach Artichoke White Bean Soup.

Step 2: Prep Ingredients
Thoroughly clean and slice your leeks into thin rounds, ensuring to wash out any grit. Meanwhile, soak the raw cashews in boiling water for 10 minutes to soften them, allowing for a silky creaminess later. In a separate pot, blanch the spinach in boiling water for just 1-2 minutes, then drain and set aside, eagerly waiting for inclusion in your soup.

Step 3: Sear Artichokes
Heat a splash of olive oil in a Dutch oven over medium-high heat. Add the marinated artichokes and sear them until they begin to turn golden brown, approximately 5-6 minutes. Keep stirring occasionally to ensure even cooking and to infuse that delicious tangy flavor throughout the base of your Spinach Artichoke White Bean Soup.

Step 4: Sauté Aromatics
In the same pot, lower the heat to medium and add the sliced leeks with a pinch of salt. Sauté for about 10 minutes, stirring frequently, until the leeks soften and become translucent. Then, introduce your chopped onions and continue to cook for an additional 5 minutes, creating a fragrant and aromatic foundation for your soup.

Step 5: Add Seasoning
Stir in the nutritional yeast, ground coriander, and red pepper flakes to the sautéed mixture, cooking for an extra 2-3 minutes until fragrant. This blend of spices will elevate the savory depth of your Spinach Artichoke White Bean Soup, making it even more irresistible.

Step 6: Simmer Soup
Pour in the drained cannellini beans and vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat, and add in bay leaves and thyme. Cover the pot and let it simmer for 20 minutes, allowing all the flavors to meld beautifully together.

Step 7: Make Cashew Cream
In a blender, combine the soaked cashews, roasted garlic, miso paste, and about ½ cup of water. Blend until completely smooth and creamy. Then, stir in the blanched spinach, and blend again until mostly pureed, creating a luscious cream that will enrich your Spinach Artichoke White Bean Soup.

Step 8: Combine All
Remove the bay leaves and thyme from the soup, then stir in the prepared cashew cream along with the seared artichokes. Give everything a gentle mix to combine thoroughly, adjusting the salt to taste. Serve the comforting soup warm, alongside fresh sourdough bread and a drizzle of olive oil for a delicious finish.

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Expert Tips for Spinach Artichoke White Bean Soup

Prep Ahead: Chop your leeks and soak cashews the night before to save time on a busy day.
Flavor Boost: Always taste and adjust salt levels after adding the cashew cream to ensure a balanced flavor in your Spinach Artichoke White Bean Soup.
Thickening Trick: If your soup is too thin, blend in a few more cooked beans for extra creaminess and texture.
Fresh Greens: Consider adding fresh herbs like parsley or basil right before serving for a burst of freshness.
Storage Savvy: Portion leftovers in airtight containers; this soup can be frozen for up to 2 months, ensuring convenience for future meals.

What to Serve with Creamy Spinach Artichoke White Bean Soup

Warm and inviting, this cozy soup pairs beautifully with a variety of accompaniments that enhance and complement its flavors.

Crusty Sourdough Bread: The perfect vehicle for dipping, this bread adds a delightful chewiness that contrasts the creamy soup.
Garlic Bread: With its buttery, garlicky goodness, garlic bread brings sophistication and an aromatic touch, elevating your meal experience.
Mixed Green Salad: A fresh, crisp salad with a light vinaigrette balances the richness of the soup, adding vibrancy to your plate.
Roasted Vegetables: Seasoned, roasted veggies offer a crunchy, earthy element that pairs harmoniously with the creamy soup’s warmth.
Fresh Herbs: Torn basil or parsley atop your soup not only looks beautiful but invites a refreshing burst of flavor with every spoonful.
Chickpea Fritters: These crispy bites provide a satisfying crunch and protein boost, making them a wonderful addition alongside your soup.
Sparkling Water with Lemon: Refreshing and bright, this drink cleanses the palate, allowing the soup’s flavors to shine through.
Vegan Brownies: For dessert, these fudgy treats bring a touch of sweetness that rounds out the meal perfectly.

Each of these pairings adds its unique twist, turning your creamy spinach artichoke white bean soup into a full, soul-warming feast.

How to Store and Freeze Spinach Artichoke White Bean Soup

Fridge: Store leftover soup in an airtight container for up to 5 days. Allow it to cool first to preserve flavor and texture.

Freezer: For longer storage, freeze the soup in individual portions in freezer-safe containers. It will keep for up to 2 months, perfect for future comfort meals.

Thawing: When ready to enjoy, thaw overnight in the refrigerator, or use the microwave for quick reheating.

Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of vegetable broth if the soup thickens too much upon reheating.

Make Ahead Options

These Spinach Artichoke White Bean Soup ingredients are perfect for meal prep, allowing you to enjoy cozy dinners with ease! You can prep the soup base by cleaning and slicing the leeks, soaking the cashews, and blanching the spinach up to 24 hours in advance; just refrigerate them in airtight containers. If you need a longer timeframe, the entire soup can be made, cooled, and stored in the fridge for up to 5 days or frozen for up to 2 months. When you’re ready to serve, simply reheat the soup gently and stir in the cashew cream before serving. This way, you’ll enjoy all the comforting flavors of the soup just as deliciously as when freshly made!

Spinach Artichoke White Bean Soup Variations

Feel free to explore delightful twists that suit your taste buds and dietary needs!

Chickpea Swap: Substitute cannellini beans with chickpeas for a nutty flavor and different texture.
Nut-Free Option: Replace cashews with raw sunflower seeds or pepitas for a creamy consistency without nuts.
Flavor Boost: Enhance taste by adding a splash of lemon juice just before serving—its brightness lifts the whole dish!
Creamy & Cheesy: If you want an extra cheesy kick, try replacing nutritional yeast with freshly grated vegan parmesan cheese.
Greens Galore: Swap out spinach for Swiss chard or collard greens; these can add variety while still providing nutrition.
Spice It Up: Add diced jalapeños or a dash of cayenne pepper for a delightful heat that warms from within.
Herbed Infusion: Stir in fresh herbs like basil or dill before serving for an aromatic lift that makes each bite sing!
Creaminess Level: Adjust the soup’s creaminess by reducing the broth for a thicker soup or adding more vegetable broth for a lighter version.

Embrace creativity in the kitchen! Just like my beloved Jalapeno Popper Soup or warming Cajun Potato Soup, your unique spin will create cherished memories!

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Spinach Artichoke White Bean Soup Recipe FAQs

How do I choose ripe ingredients for this soup?
Absolutely! For the best flavor, ensure your marinated artichokes are vibrant and packed in quality oil, as the taste is essential. Cannellini beans should be smooth without any blemishes; if using fresh spinach, look for bright green leaves without dark spots or wilting. Leeks should feel firm and have a fresh scent, while cashews should be raw and unsalted for optimal creaminess.

What’s the best way to store leftovers of Spinach Artichoke White Bean Soup?
Very convenient! Store leftover soup in an airtight container in the fridge for up to 5 days. To preserve the flavors and texture, cool the soup completely before sealing it. It’s perfect for easy reheating during busy weeknights!

Can I freeze Spinach Artichoke White Bean Soup?
Absolutely! This soup is fantastic for meal prep. Portion it into freezer-safe containers, and it can be frozen for up to 2 months. Before serving, simply thaw overnight in the fridge or use the microwave for quick defrosting, then reheat on the stovetop over low heat, adding a splash of broth if needed.

What should I do if the soup turns out too thick?
No worries! If your soup is a bit creamier than you’d like, gradually stir in vegetable broth until you reach the desired consistency. Alternatively, blending in an extra canned cannellini bean can also help adjust the thickness while enhancing the flavor. Remember to taste as you go!

Are there any dietary considerations for this soup?
Definitely! Since this Spinach Artichoke White Bean Soup is vegan, it’s great for plant-based diets. If you have nut allergies, feel free to substitute the cashews with sunflower seeds or pepitas for that creamy texture. Always check ingredient labels for allergens, especially with marinated artichokes and miso paste, as they may contain hidden allergens.

How long does this soup last in the freezer?
I often make this soup in bulk because it’s so versatile! When frozen properly in airtight containers, it can last up to 2 months. Just label and date your containers, so you enjoy each savory bowl while it’s at its best.