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Full detail recipe with description nutritional info and time and question answer Lemon Tuscan Artichoke Soup
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Here’s a full detailed recipe for Lemon Tuscan Artichoke Soup, including description, nutritional info, cooking time, and a Q&A section:
Lemon Tuscan Artichoke Soup
Description:
Lemon Tuscan Artichoke Soup is a light yet flavorful Mediterranean-inspired soup that blends tender artichoke hearts, cannellini beans, and aromatic vegetables in a lemony broth with hints of garlic, herbs, and optional Parmesan. It’s vegetarian, hearty, and ideal for spring or any time you want something fresh and comforting. Serve it with crusty bread or a green salad.
Ingredients (Serves 4)
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 tsp dried oregano
1 tsp dried thyme (or Italian seasoning)
Salt & black pepper, to tast
1 (14 oz) can artichoke hearts, drained and quartered (packed in water, not marinated)
1 (15 oz) can cannellini beans, drained and rinsed
4 cups vegetable broth
1/2 cup full-fat coconut milk or heavy cream (optional, for creaminess)
Juice and zest of 1 lemon
2 cups fresh spinach or kale, roughly chopped
Grated Parmesan cheese, for topping (optional)
Fresh parsley, for garnish
Instructions
Sauté the aromatics:
In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until softened.
Add garlic and herbs:
Stir in the garlic, oregano, thyme, salt, and pepper. Sauté for 1-2 minutes until fragrant.
Add main ingredients:
Add the artichokes, beans, and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
Add spinach and cream (optional):
Stir in the spinach (or kale) and coconut milk or cream if using. Simmer for another 5 minutes until the greens wilt.
Finish with lemon:
Add lemon juice and zest. Taste and adjust salt and pepper as needed.
Serve:
Ladle into bowls. Top with grated Parmesan and chopped parsley if desired. Serve hot with crusty bread.
Total Time
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Nutritional Info (Per Serving – based on 4 servings, without cream or cheese):
Nutrient Amount
Calories ~220 kcal
Protein ~8 g
Carbohydrates ~30 g
Fat ~8 g
Fiber ~9 g
Sodium ~650 mg
Vitamin C ~35% DV
Iron ~15% DV
Calcium ~10% DV
Note: Adding Parmesan or cream will increase fat and calories.
Q&A Section
Q: Can I use frozen or fresh artichokes instead of canned?
A: Yes! Just thaw frozen ones or prepare fresh artichokes (steamed and chopped). Make sure there’s no added oil or vinegar.
Q: Is it freezer-friendly?
A: Yes. Let it cool, store in airtight containers, and freeze for up to 3 months. Avoid freezing if using dairy cream—opt for coconut milk or leave it out.
Q: Can I make it in a slow cooker?
A: Yes. Sauté the onion/garlic first, then add all ingredients (except lemon, spinach, and cream) to the slow cooker. Cook on LOW 6-7 hours or HIGH 3-4 hours. Add lemon, greens, and cream in the last 30 minutes.
Q: Is it vegan?
A: Yes, as long as you skip the Parmesan or use a vegan alternative.
Q: What can I serve it with?
A: Crusty bread, focaccia, grilled cheese, or a light Mediterranean salad.
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