Zesty Tuscan Artichoke Soup Recipe
Description:
This Zesty Tuscan Artichoke Soup is a rich, flavorful dish inspired by the hearty and aromatic flavors of Tuscany. The combination of artichokes, sun-dried tomatoes, garlic, and Italian herbs creates a vibrant and comforting soup with a slight tangy kick. It’s perfect for a cozy dinner, served with crusty bread or a light salad.
Ingredients:
Soup Base:
2 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
1 can (14 oz) artichoke hearts, drained and chopped
½ cup sun-dried tomatoes, chopped
1 tsp dried basil
1 tsp dried oregano
½ tsp red pepper flakes (adjust for spice preference)
1 tsp lemon zest
1 tbsp tomato paste
4 cups vegetable broth (or chicken broth for non-vegetarian)
1 can (14 oz) diced tomatoes
1 cup cannellini beans, drained and rinsed
½ cup heavy cream (or coconut milk for dairy-free)
½ cup grated Parmesan cheese (optional, for garnish)
Salt & black pepper to taste
Garnish & Serving:
Fresh parsley or basil, chopped
Extra Parmesan cheese
Crusty bread or garlic bread
Instructions:
1. Sauté the Vegetables:
In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 5 minutes until soft. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Add the Artichokes & Seasoning:
Stir in the chopped artichoke hearts, sun-dried tomatoes, tomato paste, basil, oregano, red pepper flakes, lemon zest, salt, and pepper. Cook for 2 minutes to release the flavors.
3. Simmer the Soup:
Pour in the vegetable broth and diced tomatoes. Stir well and bring to a gentle boil. Reduce heat and let it simmer for 20 minutes, stirring occasionally.
4. Blend for Texture (Optional):
For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for a rustic feel. Alternatively, transfer half of the soup to a blender, puree it, then return it to the pot.
5. Add Beans & Cream:
Stir in the cannellini beans and heavy cream (or coconut milk). Simmer for another 5 minutes. Taste and adjust seasoning as needed.
6. Serve & Garnish:
Ladle the soup into bowls and garnish with fresh parsley or basil, extra Parmesan cheese, and a drizzle of olive oil. Serve hot with crusty bread.
Nutritional Information (per serving, approx. 1.5 cups):
Calories: ~280
Protein: 8g
Carbohydrates: 32g
Fats: 14g
Fiber: 7g
Sugar: 8g
Sodium: 750mg
(Nutritional values may vary depending on ingredients and portion sizes.)
Total Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Q&A Section:
1. Can I make this soup vegan?
Yes! Simply use vegetable broth, replace the heavy cream with coconut milk or cashew cream, and omit the Parmesan cheese or use a vegan alternative.
2. What can I use instead of cannellini beans?
Great substitutes include chickpeas, navy beans, or butter beans.
3. Can I freeze this soup?
Yes! Let it cool completely and store it in an airtight container. It will last up to 3 months in the freezer. Thaw and reheat gently on the stovetop.
4. How can I make this soup thicker?
Blend more of the soup for a creamier consistency or add a mashed potato or extra beans while cooking.
5. What pairs well with this soup?
This soup goes great with grilled cheese sandwiches, garlic bread, or a
fresh green salad.
Would you like any adjustments to the recipe or suggestions for substitutions?