Spinach & Artichoke White Bean Soup
This Spinach and Artichoke White Bean Soup is creamy, hearty, and full of plant-based protein. Inspired by Mediterranean flavors, it combines garlic, onions, tender spinach, and artichoke hearts with creamy cannellini beans. It’s comforting, light, and non-spicy—perfect for lunch or dinner.
⏱ Time & Servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4–6
🧾 Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (400 g) cannellini beans, drained and rinsed
1 can (400 g) artichoke hearts, drained and chopped
4 cups vegetable broth
2 cups fresh spinach, chopped
1 tsp dried thyme or 1 tbsp fresh thyme
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp smoked paprika (optional, mild flavor)
2 tbsp fresh parsley, chopped
Juice of ½ lemon
👩🍳 Instructions
1️⃣ Sauté Aromatics
Heat olive oil in a large pot over medium heat
Add onion and cook 3–4 minutes until translucent
Add garlic, cook 30 seconds until fragrant
2️⃣ Add Beans & Broth
Stir in cannellini beans and artichokes
Pour in vegetable broth, add thyme, salt, pepper, and smoked paprika
Bring to a simmer for 10–12 minutes
3️⃣ Add Spinach
Stir in fresh spinach and cook until wilted (~2–3 minutes)
4️⃣ Blend (Optional)
For a creamy soup, partially blend using immersion blender
Leave some beans whole for texture
5️⃣ Finish
Stir in lemon juice
Garnish with parsley before serving
📝 Notes & Tips
Can use frozen spinach if fresh is unavailable
For extra creaminess, stir in 2–3 tbsp Greek yogurt or soft goat cheese before serving
Can be served with crusty bread or whole-grain toast
❓ frequently Asked Questions FAQs
Can I make it ahead?
Yes, refrigerate up to 3 days; reheat gently
Vegan version?
Naturally vegan; add coconut cream for richness if desired
Meal prep friendly?
Excellent — keeps well in fridge and freezes beautifully
🥗 Nutrition information
Calories: 220 kcal
Protein: 12 g
Carbs: 28 g
Fat: 8 g
Fiber: 9 g