White Bean Artichoke Soup
Creamy, hearty, and bursting with Mediterranean-inspired flavors, this White Bean Artichoke Soup is a comforting one-pot meal that’s as nourishing as it is delicious. Made with tender white beans, tangy artichoke hearts, and a melody of aromatic vegetables, this soup is infused with thyme, oregano, and a hint of lemon for a bright, herbaceous finish. Perfectly balanced between rustic and refined, it’s naturally vegetarian and can be easily customized to suit vegan preferences. Achieve the ideal texture by blending a portion of the soup, creating a luscious consistency without relying on cream. Ready in just 45 minutes and perfect for weeknight dinners or easy meal prep, this savory soup is best served hot with a sprinkle of parmesan and fresh parsley for an elegant touch.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 2 stalks, diced celery
- 1 large, diced carrot
- 4 cups vegetable broth
- 2 15-ounce cans, drained and rinsed canned white beans
- 1 14-ounce can, drained and quartered canned artichoke hearts
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- for garnish parmesan cheese (optional)
- for garnish parsley (optional)
Instructions
Heat the olive oil over medium heat in a large pot or Dutch oven.
Add the diced onion, garlic, celery, and carrot to the pot. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
Pour in the vegetable broth and bring to a simmer.
Add the white beans, artichoke hearts, dried thyme, dried oregano, bay leaf, salt, and black pepper to the pot.
Cover and simmer for 20 minutes, stirring occasionally.
Remove the bay leaf and blend a portion of the soup using an immersion blender for a creamier texture, or transfer a third of the soup to a blender and return it to the pot.
Stir in the lemon juice and adjust seasonings as needed.
Serve hot, garnished with grated parmesan cheese and chopped parsley if desired.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 8939 mg | 389% | |
| Total Carbohydrate | 385.7 g | 140% | |
| Dietary Fiber | 100.1 g | 358% | |
| Total Sugars | 42.7 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1370 mg | 105% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 7168 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
