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This one-pot Spinach Artichoke White Bean Soup packs all of the flavors of your favourite social gathering dip right into a lightened-up soup. Prepared in below 1 hour, it’s excellent for cozy weeknight dinners and meal prep. Vegan and Gluten-Free, Nut-Free Choice.
This White Bean Spinach & Artichoke Soup is a lightened-up meal with the identical creamy, garlicky goodness as Vegan Spinach and Artichoke Dip. Spinach, artichoke hearts, and white beans simmer in a comforting broth infused with cashew cream and melted dairy-free parmesan. One of the best half is that each one you want is 50 minutes and one pot to make it!
Desk of Contents
Occasion Dip Remodeled right into a Hearty Soup
Baked Spinach & Artichoke Dip is the GOAT of social gathering dips 🐐. I like it a lot that I’ve been taking its signature tacky and savory flavors and placing them into simple pasta dinners, dump-and-bake vegan casseroles, and every kind of different recipes.
The newest is that this Spinach Artichoke White Bean Soup. It has every thing I crave from the long-lasting dip, however in a lightweight and creamy soup!
I mixed the acquainted components—artichoke hearts, spinach, and parmesan—with smooth white beans and simmered them in a silky, savory broth. The result’s unbelievable! Creamy, garlicky dip vibes in soup type, with the bonus of being protein-packed and satisfying with out the heaviness.
Elements for Spinach Artichoke Soup
This excellent social gathering dip turned creamy, comforting soup requires a mixture of pantry staples, recent aromatics, and easy seasonings. These are the important thing components you’ll want:
- Cashews: uncooked cashews are soaked in water, then blended and reworked right into a thick cashew cream for the soup.
- White Beans: this recipe works greatest with smooth and buttery canned cannellini, navy, or butter beans.
- Artichoke Hearts: you possibly can often discover canned quartered artichokes close to the Italian components in most well-stocked grocery shops. They’re fairly giant, so ensure you give them chop earlier than stirring them into the soup.
- Seasonings: dietary yeast provides an umami enhance, whereas pink pepper flakes convey a delicate kick of warmth. You’ll be able to omit one or each of the seasonings, however the soup will likely be lacking a few of the traditional dip flavors.
- Broth: use imitation rooster broth if it’s obtainable the place you reside (it makes the soup twice as savory). If you happen to can’t discover it, use vegetable broth as a substitute.
- Spinach: frozen spinach (thawed and drained forward of time) will be thrown proper into the soup. If you happen to’re utilizing recent child spinach, chop the leaves beforehand.
- Parmesan Cheese: I go for a vegan parmesan that can soften into the soup, like grated Violife dairy-free parmesan.
Make Spinach Artichoke White Bean Soup
- Thaw the spinach and soak the cashews in water.
- In the meantime, sauté the shallots in a pot till translucent. Add within the garlic, dietary yeast, pink pepper flakes, and black pepper. Sauté till aromatic.
- Stir the artichokes, beans, broth, and a couple of cups of water into the pot, then cowl. Boil the soup, then uncover and scale back the warmth. Simmer the soup.
- Mix the cashews and the remaining cup of water till {smooth}.
- Stir the cashew cream, spinach, and parmesan into the soup, then simmer for one more 5 minutes.
- Flip off the warmth and stir within the lemon juice. Alter the seasonings to style.
- Divide the soup between bowls and high with recent parsley and additional parmesan. Serve heat and revel in.
Caitlin’s Cooking Ideas
- Fast soak the cashews: Soaked cashews are softer and simpler to rework into an ultra-smooth cashew cream. If you happen to don’t have time to soak them in water in a single day, add them to a bowl, pour boiling water excessive, and allow them to soak for at the least 10 minutes. Or you possibly can strive the quickest methodology: Place the cashews and room temperature water in a heat-proof bowl and microwave for two minutes.
- Squeeze the additional liquid from the thawed spinach. Frozen spinach accommodates a number of extra water, which might dilute the soup and mute its flavors if you happen to don’t drain it forward of time. Belief me, taking the time to thaw the spinach and squeeze out the additional water by hand is value it.
- You might want to regulate the consistency. This soup is of course thick and hearty, but when it thickens an excessive amount of, skinny it out with an additional splash of water or broth. Alternatively, if you need a good thicker soup, merely mash a few of the beans instantly within the pot earlier than including the cashew cream.
Serving Options
This spinach and artichoke soup requires toppings! Be at liberty to maintain it easy with a sprinkle of recent parsley and extra grated vegan parm, OR add an herby, lemony pop with a scoop of the herb gremolata from my Pasta with Peas Recipe. It’s so vibrant and exquisite—excellent for a spring or summer season lunch!
As for the edges, I all the time wish to have crusty sourdough or slices of this No-Knead Entire Wheat Bread on the aspect for dunking. A aspect salad, like this Kale and Chickpea Salad or this Cucumber Dill Salad, rounds out the meal completely.
If you happen to’re on the lookout for extra spinach and artichoke dip-inspired recipes, you’ll additionally love this Spinach & Artichoke Chickpea Salad, these Spinach & Artichoke Puff Pastry Pinwheels, and this Spinach & Artichoke Pasta Salad!
Or, if you happen to’re on the lookout for extra creamy vegan soups, you’ll additionally love this Vegan Tortellini Soup, this Vegan Potato Soup, and this Vegan Zuppa Toscana.
Retailer Leftover Spinach Artichoke Soup
As soon as the leftover soup has cooled to room temperature, switch it to an hermetic container. It’s going to maintain for as much as 5 days within the fridge.
To reheat, heat the soup on the stovetop over medium-low warmth or within the microwave in 30-second intervals. If the consistency has thickened within the fridge, stir in a splash of water or broth till it’s thinner. I additionally wish to squeeze some lemon juice into every serving to brighten the flavors.
Substitutions and Variations
- Nut-Free Variation: If you happen to can’t have cashews, omit them and the additional 1 cup of water from the recipe. Throughout step 5, exchange the cashew cream with 1/2 cup of full-fat canned coconut milk or 1/4 cup of vegan heavy whipping cream blended with 1/4 cup of water.
- White Bean Substitute: The white beans will be substituted for an equal quantity of chickpeas, however you’ll discover them extra within the soup.
Recipe FAQs
Completely. Add the entire components (besides the cashew cream, spinach, and lemon juice) to the crockpot and prepare dinner on low for six to eight hours or on excessive for 3 to 4 hours. Stir within the cashew cream and spinach over the last half-hour, then regulate the seasonings to style.
Sure, however you’ll want to extend the quantity to five or 6 cups as a substitute. Chop the leaves effectively and stir them into the soup with the cashew cream.
If you happen to favor dried beans over canned, simply make sure that to prepare dinner them totally earlier than beginning this recipe. You will want 3 cups of cooked white beans to maintain the flavors and textures balanced.
Get pleasure from! If you happen to make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally like it if you happen to may go away a remark under with a recipe ranking! Thanks for the assist 😊
- 1/2 cup uncooked cashews
- 2 tablespoons olive oil
- 2 shallots high quality cube (or sub 1/2 pink onion)
- 3-5 cloves garlic minced
- 1 tablespoon dietary yeast elective
- 1/4 teaspoon pink pepper flakes elective
- 2 15.5 ounce cans white beans (cannelini, navy, or butter beans), drained and rinsed; about 3 cups cooked beans
- 1 15.5 ounce can quartered artichokes chopped into 1” items
- 3 cups imitation rooster broth (or sub vegetable broth)
- 3 cups water, divided
- 12 ounces frozen chopped spinach, thawed and additional liquid squeezed out
- 1/2 cup grated parmesan cheese* plus extra for serving (I used dairy-free)
- 1 tablespoon lemon juice about 1/2 small lemon
- Salt and pepper to style
- 2 tablespoons recent parsley for serving
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Prep: Set the frozen spinach out to thaw if in case you have not carried out so already. Add the cashews to a medium bowl. Carry 1 1/2 cups of water to a boil and pour over the cashews; put aside to soak for at the least 10 minutes. Alternatively, you possibly can place the cashews and the identical quantity of room temperature water right into a bowl and microwave for two minutes, then put aside.
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Aromatics: Within the meantime heat the olive oil in a pot over medium warmth. Add the shallot and sauté till translucent, 3 to 4 minutes. Add the garlic, dietary yeast, pink pepper flakes, and black pepper to style; sauté till aromatic and the underside of the pot begins to brown, 1 to 2 minutes.
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Simmer: Add the artichokes, beans, broth, and a couple of cups of the water to the pot; combine effectively, then cowl. Carry to a boil over excessive warmth, then uncover and scale back the warmth to medium. Simmer the soup for 10 minutes, stirring sometimes.
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Cashew Cream: Within the meantime, drain the cashews and add then to a high-speed or bullet blender with the remaining cup of water. Mix on excessive for 30 to 60 seconds, till a {smooth} “cream” kinds. Put aside.
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Make it Creamy: As soon as the soup has simmered for 10 minutes, add the cashew cream, spinach, and parmesan to the pot. Stir effectively and simmer for a further 5 minutes, till the cheese has melted and the soup has thickened barely. If the soup will get to thick to your liking you possibly can skinny it out with further water.
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Closing Touches: Flip the warmth off and stir within the lemon juice. Pattern the broth; add further lemon juice, salt, and/or pepper to style, as wanted.
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Serve: Divide the soup between serving bowls and high with a sprinkle of recent parsley and additional parmesan. Serve heat. Retailer any leftovers within the fridge in an hermetic container for as much as 5 days.
- Parmesan: I like to make use of Violife dairy-free parmesan and grate it myself. If you happen to don’t need to use vegan parmesan, enhance the dietary yeast to 2 tablespoons and go away the parmesan out of the recipe.
- Nut-Free: Omit the cashews and additional 1 cup of water. Change the cashew cream in step 5 with 1/2 cup (120 ml) of full-fat coconut milk, or 1/4 cup (60 ml) vegan heavy whipping cream and 1/4 cup water
Energy: 478kcalCarbohydrates: 62gProtein: 24gFats: 18gSaturated Fats: 3gPolyunsaturated Fats: 2gMonounsaturated Fats: 9gSodium: 1041mgPotassium: 1635mgFiber: 19gSugar: 6gVitamin A: 10570IUVitamin C: 24mgCalcium: 306mgIron: 9mg
