Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (15 oz) can white beans (like cannellini), drained and rinsed
- 3 cups vegetable broth
- 1/2 cup full-fat canned coconut milk (or cashew cream)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 cups fresh spinach or kale, chopped
- Fresh parsley or basil for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5–6 minutes until soft and translucent.
- Add garlic and cook for 1 minute until fragrant.
- Add artichoke hearts, white beans, thyme, oregano, salt, and pepper. Cook for 2–3 minutes to combine flavors.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Remove from heat and use an immersion blender to puree the soup until mostly smooth, leaving some texture if desired.
- Stir in coconut milk, lemon juice, lemon zest, and chopped greens. Simmer for 3–5 more minutes until greens are wilted and soup is creamy.
- Adjust seasoning to taste and serve garnished with fresh herbs if desired.
Notes
- Use frozen artichokes if desired; thaw and drain them first.
- Replace coconut milk with cashew cream or oat cream for a different dairy-free option.
- Blend the soup completely for a smooth texture or leave some chunks for a rustic feel.
- Stir in cooked grains like quinoa for a more filling meal.
- Freeze leftovers for up to 2 months and stir well after thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 2g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
