Growing up, my mom’s Spinach Artichoke White Bean Soup was a staple in our household. I can still remember the mouthwatering aroma wafting through the kitchen as she simmered the fragrant broth on the stove. It was the ultimate comfort food – creamy, flavorful, and so satisfying. To this day, whenever I make a batch of this beloved soup, it transports me right back to those cozy nights gathered around the dinner table with my family.
Why This Spinach Artichoke White Bean Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Spinach Artichoke White Bean Soup
What makes this Spinach Artichoke White Bean Soup recipe truly special is the perfect balance of flavors and textures. The creamy white beans and artichoke hearts provide a rich, velvety base, while the fresh spinach adds a lovely pop of color and vibrant, nutrient-dense taste. The aromatic blend of garlic, thyme, and oregano lends a depth of flavor that takes this soup to the next level. And with a total cooking time of just 35 minutes, it’s a weeknight-friendly dish that’s sure to become a new family favorite.
Essential Ingredients You’ll Need
The key to this Spinach Artichoke White Bean Soup is using high-quality, fresh ingredients. Let’s take a closer look at the all-star lineup:
- 2 tablespoons olive oil – This forms the foundation of the soup, adding richness and helping to sauté the veggies to perfection.
- 1 medium onion, diced – The onion provides a sweet, aromatic base that balances the other flavors.
- 3 cloves garlic, minced – Garlic is a must for any flavorful soup, lending a savory, umami-rich note.
- 1 (15-ounce) can white beans, drained and rinsed – The creamy white beans make this soup hearty and satisfying.
- 1 (14-ounce) can artichoke hearts, drained and chopped – Artichoke hearts add a delightful tanginess and meaty texture.
- 4 cups low-sodium vegetable or chicken broth – The broth serves as the liquid base, allowing all the flavors to meld together.
- 4 cups fresh spinach, roughly chopped – Spinach contributes a vibrant green color, plus a boost of nutrition.
- 1 teaspoon dried thyme – Earthy thyme complements the other herbs beautifully.
- 1/2 teaspoon dried oregano – Oregano lends a subtle, woodsy note to the soup.
- Salt and black pepper to taste – These simple seasonings help elevate all the flavors.
Step-by-Step Spinach Artichoke White Bean Soup Instructions
Preparing Your Spinach Artichoke White Bean Soup
With a total time of just 35 minutes – 15 minutes for prep and 20 minutes for cooking – this Spinach Artichoke White Bean Soup is a breeze to make. All you’ll need is a large pot or Dutch oven, a cutting board, and a sharp knife.
1- Start by heating the olive oil in your pot over medium heat. Once it’s shimmering, add the diced onion and sauté for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
2- Next, add the minced garlic and cook for another minute, stirring constantly, until fragrant. Be careful not to let the garlic burn, as that can make it taste bitter.
3- Now it’s time to add the drained and rinsed white beans, chopped artichoke hearts, and the broth. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, allowing the flavors to meld.
4- Finally, stir in the chopped spinach and the dried thyme and oregano. Let the soup simmer for 5 more minutes, until the spinach is wilted and the flavors have deepened. The soup should have a rich, creamy texture at this point.
5- Taste and season with salt and black pepper as needed. This is your chance to adjust the seasoning to your perfect taste.
6- Ladle the hot Spinach Artichoke White Bean Soup into bowls and serve immediately. Garnish with a sprinkle of extra thyme or oregano, if desired. Enjoy this comforting, nutrient-packed soup with crusty bread or a fresh salad on the side.
Pro Tips for Success
- Use high-quality, low-sodium broth to ensure the best flavor without oversalting the soup.
- For an extra creamy texture, blend a portion of the soup in a blender or use an immersion blender before stirring in the spinach.
- Adjust the amount of spinach to your liking – 4 cups makes for a very green, veggie-forward soup, while 2-3 cups will give you a more balanced flavor profile.
- If you’re a fan of spice, try adding a pinch of red pepper flakes or a dash of hot sauce to the soup.
- For a heartier meal, serve the Spinach Artichoke White Bean Soup over quinoa or brown rice.
Serving and Storing Your Spinach Artichoke White Bean Soup
Perfect Pairings for Spinach Artichoke White Bean Soup
This Spinach Artichoke White Bean Soup serves 6 people, making it a great option for weeknight dinners or casual gatherings. To round out the meal, I recommend serving it with a fresh, crisp salad and some crusty bread or garlic-parmesan toast points. For beverages, a glass of white wine or a refreshing iced tea would be the perfect accompaniment.
Storage and Make-Ahead Tips
Luckily, this Spinach Artichoke White Bean Soup stores and reheats beautifully. Once cooled, you can transfer any leftovers to an airtight container and refrigerate for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until it’s piping hot.
For longer-term storage, the soup can also be frozen for up to 3 months. Let it cool completely, then transfer to a freezer-safe container or bag. When ready to enjoy, thaw the soup in the refrigerator overnight before reheating on the stove.
Variations and Dietary Adaptations for Spinach Artichoke White Bean Soup
Creative Spinach Artichoke White Bean Soup Variations
While the classic version is simply divine, there are plenty of ways to put your own spin on this Spinach Artichoke White Bean Soup:
- For a heartier meal, stir in some cooked chicken or turkey.
- Swap out the white beans for chickpeas or cannellini beans for a different texture.
- Add in some diced potatoes or sweet potatoes for extra heartiness.
- Use kale or Swiss chard instead of spinach for a different green.
- Finish the soup with a swirl of pesto or a sprinkle of Parmesan cheese.
Making Spinach Artichoke White Bean Soup Diet-Friendly
This Spinach Artichoke White Bean Soup is already quite healthy, but there are a few easy tweaks you can make to accommodate specific dietary needs:
- For a gluten-free version, simply use gluten-free broth.
- To make it vegan, substitute the chicken broth with a high-quality vegetable broth and omit any dairy toppings.
- For a low-carb or keto-friendly take, use only 1-2 cups of white beans and serve the soup over riced cauliflower or zucchini noodles.
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh?
A: Absolutely! If you don’t have fresh spinach on hand, you can substitute an equal amount of frozen spinach, thawed and drained. Just be sure to adjust the cooking time accordingly, as frozen spinach will release more liquid than fresh.
Q: How can I make this soup in less than 35 minutes?
A: The 35-minute total time is already quite fast, but you can shave off a few minutes by prepping the ingredients ahead of time. Chop the onion, garlic, and artichoke hearts in advance, and have the beans and broth ready to go. This will allow you to get the soup on the table even quicker.
Q: Can I freeze this soup?
A: Yes, this Spinach Artichoke White Bean Soup freezes beautifully. Once cooled, transfer the soup to an airtight, freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.
Q: How many servings does this recipe make?
A: This Spinach Artichoke White Bean Soup recipe yields 6 servings. If you’re feeding a smaller crowd, you can easily halve the ingredients to make a smaller batch. Just be sure to adjust the cooking time accordingly.
Q: What should I do if my soup comes out too thick?
A: If your Spinach Artichoke White Bean Soup ends up being too thick for your liking, simply stir in a bit more broth until you reach your desired consistency. Start with 1/4 cup of extra broth and adjust from there.
Spinach Artichoke White Bean Soup
- Total Time: 35
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in a comforting and flavorful Spinach Artichoke White Bean Soup, perfect for a cozy night in or sharing with the family. This quick and easy recipe comes together in just 30 minutes, making it the ideal weeknight meal.
Ingredients
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 (15-ounce) can white beans, drained and rinsed
– 1 (14-ounce) can artichoke hearts, drained and chopped
– 4 cups low-sodium vegetable or chicken broth
– 4 cups fresh spinach, roughly chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– Salt and black pepper to taste
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and translucent.
3. Stir in the drained and rinsed white beans, chopped artichoke hearts, and broth. Bring the mixture to a simmer.
4. Add the chopped spinach, dried thyme, and dried oregano. Season with salt and black pepper to taste.
5. Simmer the soup for 15-20 minutes, stirring occasionally, until the spinach is wilted and the flavors have melded.
6. Ladle the Spinach Artichoke White Bean Soup into bowls and serve hot, with crusty bread on the side.
Notes
For a creamier texture, you can blend a portion of the soup with an immersion blender before serving. This soup can also be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Conclusion
This Spinach Artichoke White Bean Soup is truly a comforting and nourishing masterpiece. With its creamy texture, bold flavors, and hearty ingredients, it’s no wonder it’s become a family favorite in my household. I hope you’ll give this recipe a try – I know you and your loved ones are going to fall in love with it just as much as we have. Be sure to let me know what you think in the comments below, and don’t forget to share your own spin on this delicious soup. Enjoy!
