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–+ servings
Lemony Tuscan Artichoke Soup

Savor Lemony Tuscan Artichoke Soup for Cozy Nights

This Lemony Tuscan Artichoke Soup is a vegan delight, offering comfort and zing in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can swap with avocado oil.
  • 1 medium Onion, diced Shallots can be used as an alternative.
  • 3 cloves Garlic, minced Adjust based on garlic sensitivity.
  • 1 small Russet Potato, peeled and diced Yukon gold offers a creamier finish.
  • 4 cups Vegetable Broth Homemade or low-sodium for salt control.
For the Main Ingredients
  • 1 can Artichoke Hearts, drained and chopped Fresh artichokes can be substituted.
  • 1 can Cannellini Beans, drained and rinsed Chickpeas work for a firmer texture.
  • 2 cups Fresh Spinach or Kale, chopped Frozen spinach is a convenient alternative.
For the Seasoning
  • 1 teaspoon Dried Thyme Fresh thyme is a lovely substitute.
  • 1/2 teaspoon Dried Oregano Can replace with Italian seasoning.
  • 1/4 teaspoon Crushed Red Pepper Flakes Optional for spice.
  • Salt and Black Pepper Adjust to taste.
For the Finishing Touches
  • 1 lemon Lemon Juice and Zest Avoid bottled juice for freshness.

Equipment

  • Large pot
  • immersion blender

Method
 

Cooking Steps
  1. In a large pot, pour in 2 tablespoons of olive oil and heat over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent.
  2. Stir in 3 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
  3. Add the drained artichoke hearts, rinsed cannellini beans, diced potato, and vegetable broth. Sprinkle in dried thyme, oregano, and crushed red pepper flakes. Bring the mixture to a boil for about 5 minutes.
  4. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  5. Using an immersion blender, partially blend the soup for a creamy texture while leaving some chunks.
  6. Stir in the juice and zest from 1 lemon, along with 2 cups of chopped spinach or kale, and simmer for another 5 minutes.
  7. Season with salt and black pepper to taste, and serve hot.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 35gProtein: 8gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 50IUVitamin C: 60mgCalcium: 10mgIron: 20mg

Notes

Store leftovers in an airtight container for up to 4 days; reheat gently. Freeze portions for up to 3 months.

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