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Creamy Spinach Artichoke White: 5 Irresistible Recipes

Creamy Spinach Artichoke White
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A creamy and comforting spinach artichoke white bean soup that is quick to prepare and perfect for any occasion.

Ingredients

Scale
  • 2 cups fresh spinach (baby spinach works well)
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk (for dairy-free)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions

  1. Heat 1–2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent.
  2. Add the minced garlic and cook for 30–60 seconds until fragrant, being careful not to brown it.
  3. Stir in the chopped artichoke hearts, spinach, and white beans. Mix so the spinach wilts slightly and the beans warm through.
  4. Pour in the vegetable broth and bring the pot to a gentle simmer.
  5. Add the dried thyme, then season with salt and pepper. Let simmer for 15–20 minutes.
  6. Use an immersion blender to purée the soup until smooth, or pulse partially for a chunkier texture.
  7. Reduce heat to low, stir in the heavy cream or coconut milk, and warm through without boiling. Adjust salt and pepper to taste.
  8. Serve the soup warm, garnished as desired.

Notes

    Nutrition

    Find it online: https://bakerslider.com/creamy-spinach-artichoke-white/

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