Description
A delicious and creamy vegetable bean soup, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 garlic cloves (minced)
- 1/2 teaspoon red chili flakes
- 14 ounces canned cannellini beans (with liquid)
- 14 ounces canned quartered artichokes (drained)
- 1/2 cup chopped sun-dried tomatoes
- 3 cups chicken or vegetable broth
- 1 tablespoon lemon juice
- 3 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/4 cup grated parmesan
- freshly cracked black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and sauté until vegetables soften, about 5-6 minutes.
- Add garlic and red chili flakes and sauté for 30 more seconds.
- Add beans, artichokes, sun-dried tomatoes, chicken broth, and lemon juice, stirring to combine. Season soup with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.
- Add spinach and heavy cream, stirring until combined. Simmer for another 2-3 minutes or until spinach is tender. Adjust seasoning as needed.
- Portion soup into bowls and sprinkle parmesan. Finish with freshly cracked black pepper and serve.
Notes
- This soup can be served with crusty bread for a complete meal.
- Adjust the amount of red chili flakes based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 40mg