Best 2 White Bean Artichoke Soup Recipes

White Bean Artichoke Soup is a creamy, flavorful soup that's perfect for a light lunch or easy dinner. White beans and artichokes are simmered in a broth made with vegetables, herbs, and spices until tender. A touch of cream adds richness and depth of flavor to the soup. Served with a crusty bread or crackers, this soup is sure to satisfy even the most discerning palate.

Here are our top 2 tried and tested recipes!

ARTICHOKE & WHITE BEAN SOUP

Artichoke & White Bean Soup image

If you love beans, you will LOVE this recipe. I also used a can of great northern beans and omitted the croutons to lower the calories. [Adapted from the Culinary Institute of America].

Provided by MilanzMom

Categories Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

14 ounces artichoke hearts, canned, drained
15 ounces cannellini beans, canned, drained
1 garlic clove, minced
1 teaspoon olive oil
14 1/2 ounces low sodium chicken broth
salt, to taste
fresh ground black pepper, to taste
chopped of fresh mint, for garnish
1/4 cup fat free croutons, for garnish

Steps:

Puree artichoke hearts and beans in the food processor.
Heat the oil over medium heat in a small saucepan.
Add the garlic and saute.
Add the artichoke/bean puree and the broth and heat through.
Season with salt and pepper.
Garnish with mint and croutons.

WHITE BEAN & ARTICHOKE SOUP

White Bean & Artichoke Soup image

I only like soups when they are blended; this one is a wonderful orange color. This recipe was inspired by a recipe in Vegan with a Vengeance.

Provided by Bealicious

Categories Vegan

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 cups vegetable broth (or 1 cube vegetable bouillon dissolved in 2 cups hot water)
2 cups small white beans (canned or cooked)
1 (13 ounce) jar artichoke hearts, chopped (packed in water, drained)
1 roasted red pepper, chopped and drained (packed in water)
1/2 medium onion, chopped
4 garlic cloves, minced
lemon juice (one small lemon's worth)
2 sage leaves, chopped
1 bay leaf
1/2 teaspoon salt
black pepper

Steps:

In a stockpot over medium-high heat, sauté onion in the olive oil until translucent (approx. 3-5 minutes).
Add the pepper, artichoke hearts, garlic, salt, roasted red pepper, sage, and bay leaf. Stir for 1 minute.
Add the vegetable broth and beans. Bring to a boil.
Reduce heat and simmer for five minutes or until the beans are heated through. In batches, transfer soup to a blender and puree until smooth, or use an immersion blender right in the pot.
Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste.

Nutrition Facts : Calories 159.7, Fat 2.6, SaturatedFat 0.4, Sodium 402.1, Carbohydrate 27.6, Fiber 7.7, Sugar 1, Protein 8.7

Tips:

Use dried beans: Dried beans are more flavorful and nutritious than canned beans. Plus, they're much cheaper!
Soak your beans overnight: Soaking your beans overnight will help them cook more evenly and reduce the cooking time.
Don't overcook your beans: Overcooked beans will be mushy and bland. Cook them just until they're tender, about 1 hour for dried beans and 30 minutes for canned beans.
Use a variety of vegetables: This will give your soup more flavor and texture. Some good options include carrots, celery, onions, garlic, bell peppers, and zucchini.
Don't be afraid to experiment: There are many different ways to make white bean and artichoke soup. Feel free to add your own favorite ingredients or seasonings.

Conclusion:

White bean and artichoke soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover beans and artichokes. So next time you're looking for a comforting and flavorful soup, give this recipe a try.