White Bean & Artichoke Soup

Total Time
40mins
Prep 10 mins
Cook 30 mins

I only like soups when they are blended; this one is a wonderful orange color. This recipe was inspired by a recipe in Vegan with a Vengeance.

Ingredients Nutrition

Directions

  1. In a stockpot over medium-high heat, sauté onion in the olive oil until translucent (approx. 3-5 minutes).
  2. Add the pepper, artichoke hearts, garlic, salt, roasted red pepper, sage, and bay leaf. Stir for 1 minute.
  3. Add the vegetable broth and beans. Bring to a boil.
  4. Reduce heat and simmer for five minutes or until the beans are heated through. In batches, transfer soup to a blender and puree until smooth, or use an immersion blender right in the pot.
  5. Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste.
Most Helpful

5 5

Great soup! I had marinated artichokes on hand and felt that they simply gave the soup even more flavor. I did omit the bay leaf and used Great Northern canned beans. It was fragrant, flavorful, and filling. Toasted Asiago Garlic Bread on the side was a nice compliment.