Name: Creamy Spinach Artichoke White Bean Soup You'll Crave
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 cups cannellini beans (Substitute with chickpeas or butter beans for variety.); 1 cup marinated artichokes (Canned artichokes can work too, adjust seasoning.); 2 medium leeks (Can be swapped with shallots or yellow onion.); 4 cups vegetable broth (Select a high-quality broth for best results.); 1 cup raw cashews (Consider raw sunflower seeds or pepitas for a nut-free option.); 1 1/4 cup nutritional yeast (Omit and add more miso or vegan parmesan as alternatives.); 2 tablespoons miso paste (Use white or yellow for milder taste.); 4 cups spinach (Baby kale can be substituted.); 1 head roasted garlic (For a quicker option, use minced garlic sautéed in olive oil.)

Jump to Recipe Print Recipe

Tucked away in the corners of my kitchen is a recipe that feels like a warm hug after a long day—the Creamy Spinach Artichoke White Bean Soup. Each bowl is a comforting blend of creamy goodness and hearty nutrition, making it the perfect remedy for those fast-food cravings that seem to sneak up on us. This vegan delight is not only high in fiber, but also incredibly meal prep-friendly, ensuring you have nourishing lunches ready throughout the week. With a few easy ingredient swaps, like using chickpeas instead of cannellini beans or adding more greens, you can tailor this soup to your taste. So, are you ready to embrace a cozy recipe that brings a piece of home to your table?

fff1acee c4c9 4303 90c1 f7f15bd780ectr ycugmh

What Makes This Soup a Must-Try?

Comforting and Creamy: This vegan soup feels indulgent, with a silky texture that envelops your senses, making it a delightful escape from fast food.

High in Fiber: Packed with cannellini beans and spinach, it’s a nutritious powerhouse you can enjoy guilt-free.

Meal Prep-Friendly: Whip up a big batch and portion it out for a week of easy, nourishing meals. Pair it with warm sourdough for an unforgettable lunch!

Versatile Ingredients: Customize your soup with ingredient options like swapping artichokes or adding different greens, perfect for using up what you have at home.

Deliciously Satisfying: The rich flavors remind you of the classic dip, making it a crowd-pleaser for family and friends. You won’t want to miss out on this heartwarming dish!

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 work too, but be sure to adjust the seasoning.
Leeks – Offer a mild onion flavor; can be swapped with shallots or yellow onion.
Vegetable Broth – Enhances flavor; select a high-quality broth for the best results.
For the Creamy Goodness
Raw Cashews – Create a creamy base; for a nut-free option, consider raw sunflower seeds or pepitas.
Nutritional Yeast – Contributes a cheesy, umami flavor; omit and add more miso 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 the quantity.
For Flavor and Texture
Spinach – A nutrient powerhouse; baby kale can be substituted for a different texture.
Roasted Garlic – Infuses a rich flavor; for a quicker option, use minced garlic sautéed in olive oil.

Embrace this comforting and nutritious Spinach Artichoke White Bean Soup, perfect for snuggling up with or enjoying on a busy weekday!

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

Step 1: Roast Garlic
Preheat your oven to 400°F (200°C). Cut the top off a bulb of garlic, drizzle with olive oil and a pinch of salt, then wrap it in aluminum foil. Roast the garlic in the oven for 40-45 minutes until it’s soft and caramelized, releasing a fragrant aroma that will fill your kitchen.

Step 2: Prep Ingredients
While the garlic roasts, thoroughly clean and thinly slice the leeks to avoid any grit. In a separate bowl, soak the raw cashews in boiling water for 10 minutes to soften them. Blanch the spinach briefly in boiling water, just until wilted, then set it aside to cool before chopping.

Step 3: Sear Artichokes
In a Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the marinated artichokes and sauté for about 5-6 minutes until they are nicely browned, stirring occasionally to ensure even cooking. This process enhances their flavor, making them a delightful component of your Spinach Artichoke White Bean Soup.

Step 4: Sauté Aromatics
Using the same pot, lower the heat to medium and add the sliced leeks along with a sprinkle of salt. Sauté for about 10 minutes until the leeks are tender and translucent, then add the onions and continue to cook for an additional 5 minutes. The sweet aroma of the sautéed vegetables will create a wonderful base for your soup.

Step 5: Add Seasoning
Stir in the nutritional yeast, ground coriander, and red pepper flakes to the pot, cooking for 2-3 minutes to release their robust flavors. You’ll notice the spices becoming fragrant, which indicates they are ready to elevate your Spinach Artichoke White Bean Soup to the next level.

Step 6: Simmer Soup
Pour in the cannellini beans along with your vegetable broth. Bring the mixture to a boil, then reduce the heat. Add bay leaves and thyme, cover, and let it simmer for 20 minutes. This simmering allows all the flavors to meld beautifully, enriching your soup.

Step 7: Make Cashew Cream
In a blender, combine the soaked cashews, the roasted garlic (squeezed from its skin), miso paste, and enough water to create a smooth puree. Blend until creamy, then stir in the chopped spinach until it’s mostly pureed but still has some texture. This cashew cream will add that luscious, velvety touch to your Spinach Artichoke White Bean Soup.

Step 8: Combine All
After simmering, discard the bay leaves and thyme from your soup. Stir in the cashew cream and the seared artichokes until everything is well mixed and creamy. Adjust salt and seasonings to taste, and serve your comforting soup hot, perhaps with a drizzle of olive oil and a side of warm sourdough bread for a perfect meal.

fff1acee c4c9 4303 90c1 f7f15bd780ecbl e6qgm1

Expert Tips for Spinach Artichoke White Bean Soup

Prep Ahead: Chop your leeks and soak cashews the day before to save time. This makes throwing everything together a breeze!
Avoid Grit: Ensure leeks are well-cleaned, as they can hide dirt between layers. A good rinse under running water will do wonders.
Texture Control: If your soup turns out too thick, simply add a bit more vegetable broth or water to achieve your desired consistency.
Flavor Boost: Don’t skip the roasted garlic! It adds a depth of flavor that elevates your Spinach Artichoke White Bean Soup significantly.
Creative Variations: Experiment with different greens like kale or Swiss chard to give the soup a unique twist while increasing its nutrition.
Storage Tips: Portion leftovers in airtight containers and freeze for up to 2 months; they make for quick, reheatable meals on busy days!

What to Serve with Creamy Spinach Artichoke White Bean Soup

This soup pairs beautifully with various sides that enhance its comforting flavors and textures while making your meal even more delightful.

Warm Sourdough Bread: The rustic crust and soft interior of sourdough perfectly complement the creamy soup, perfect for dipping and soaking up every drop.
Garlic Bread: A crunchy, buttery side with a hint of garlic echoes the roasted flavors in the soup, creating a memorable flavor union.
Green Salad: A crisp garden salad with mixed greens and a tangy vinaigrette brings in freshness, balancing the soup’s richness delightfully.
Quinoa Pilaf: This fluffy addition offers a nutty flavor and extra protein, rounding out your meal into a satisfying, wholesome experience.
Roasted Vegetables: Seasonal veggies like zucchini or bell peppers tossed in olive oil and herbs make a colorful, flavorful side that complements the hearty soup.
Herbal Tea: A cup of soothing herbal tea, like chamomile or mint, warms the soul and enhances the cozy atmosphere of your meal.

Indulge in a lovely meal by pairing your Creamy Spinach Artichoke White Bean Soup with these delightful accompaniments!

How to Store and Freeze Spinach Artichoke White Bean Soup

Fridge: Store your soup in an airtight container for up to 5 days. This makes it easy to grab for quick meals throughout the week.
Freezer: If you want to extend its shelf life, freeze the soup for up to 2 months. Make sure to leave space in the containers as the soup will expand while freezing.
Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat in a saucepan over medium heat until warmed through, adding a splash of vegetable broth if it seems too thick.
Portioning: For convenience, separate servings in individual containers before freezing. This way, you can easily grab a single portion whenever those comfort food cravings strike!

Make Ahead Options

This Creamy Spinach Artichoke White Bean Soup is perfect for busy home cooks looking to save time during the week! You can prepare the soup base—sautéing the leeks, artichokes, and seasoning—up to 24 hours in advance and refrigerate it in an airtight container. Additionally, the cashew cream can be made and stored separately for up to 3 days. To maintain the soup’s luscious texture, reheat gently on the stove and stir in the cashew cream just before serving. This way, you’ll enjoy a delicious, homemade meal that’s just as comforting and satisfying, without any last-minute stress!

Spinach Artichoke White Bean Soup Variations

Feel free to get creative with this cozy soup and make it your own!

Chickpea Swap: Replace cannellini beans with chickpeas for a delightful twist that adds texture and flavor.
Nut-Free Alternative: Use raw sunflower seeds or pepitas instead of cashews to create a creamy base without nuts.
Green Boost: Mix in other leafy greens, such as kale or Swiss chard, for added nutrients and a vibrant color.
Extra Creaminess: Stir in a splash of coconut milk or unsweetened oat milk for an even richer, creamier consistency.
Herb Infusion: Experiment with fresh herbs like basil or dill for a fresh flavor explosion that brightens each bite.
Zesty Kick: Add a squeeze of lemon juice or lime for a zesty lift that balances the richness of the soup.
Spice It Up: Adjust the heat level by including more red pepper flakes or a dash of hot sauce for an extra kick that will warm you up.

For a heartwarming meal, consider pairing your Spinach Artichoke White Bean Soup with a crusty piece of warm sourdough or alongside a comforting bowl of Cajun Potato Soup. Enjoy the incredible versatility of this dish, and embrace the flavors you love!

fff1acee c4c9 4303 90c1 f7f15bd780ecbr ymemjg

Spinach Artichoke White Bean Soup Recipe FAQs

What type of beans should I use for this soup?
Absolutely! I recommend using cannellini beans for their creamy texture and high fiber content. However, if you prefer variety, you can easily swap them out for chickpeas or butter beans without compromising the soup’s heartiness.

How should I store the leftover soup?
After cooking, allow your Spinach Artichoke White Bean Soup to cool slightly. Transfer it to an airtight container, where it can be stored in the fridge for up to 5 days. This makes it convenient for quick meals throughout the week!

Can I freeze the Spinach Artichoke White Bean Soup?
Yes, you can! Portion the soup into airtight containers and freeze for up to 2 months. Be sure to leave a little space at the top of each container, as the soup will expand while freezing. When you’re ready to enjoy it, just thaw it in the fridge overnight and reheat in a saucepan.

What are some common troubleshooting tips if my soup is too thick or thin?
If your soup ends up too thick for your liking, simply add more vegetable broth a little at a time until you reach the desired consistency. Conversely, if it’s too thin, you can let it simmer uncovered to reduce the liquid or blend in a bit more cashew cream to thicken it.

Are there any dietary considerations I should keep in mind for this soup?
Definitely! This Spinach Artichoke White Bean Soup is vegan and nut-free variations can be easily made. For a nut-free option, substitute raw cashews with raw sunflower seeds or pepitas. Also, always double-check the labels on your canned artichokes and broth for any allergy concerns.

How can I customize the flavors of this soup?
The possibilities are endless! Consider adding extra spices or herbs to enhance the flavor profile. You can toss in a pinch of smoked paprika for a touch of warmth, or try adding some nutritional yeast for extra cheesiness. You could also mix in additional greens like kale or Swiss chard for extra nutrition and variety.