White Bean & Artichoke Soup
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 2 cups vegetable broth (or 1 cube vegetable bouillon dissolved in 2 cups hot water)
- 2 cups small white beans (canned or cooked)
- 1 (13 ounce) jar artichoke hearts, chopped (packed in water, drained)
- 1 roasted red pepper, chopped and drained (packed in water)
- 1⁄2 medium onion, chopped
- 4 garlic cloves, minced
- lemon juice (one small lemon's worth)
- 2 sage leaves, chopped
- 1 bay leaf
- 1⁄2 teaspoon salt
- black pepper
directions
- In a stockpot over medium-high heat, sauté onion in the olive oil until translucent (approx. 3-5 minutes).
- Add the pepper, artichoke hearts, garlic, salt, roasted red pepper, sage, and bay leaf. Stir for 1 minute.
- Add the vegetable broth and beans. Bring to a boil.
- 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.
- Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste.
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RECIPE SUBMITTED BY
I'm a clerk at a steel forge here in beautiful Seattle, where I also live with my wonderful little cat who is named Potato because she looks like one, and to honor my Idaho roots. Besides practicing new vegan recipes I help run a knitting group, I do sociable crafting and work on a zine about the indie lifestyle and personal creativity.