Lemony Tuscan Artichoke Soup – Bright, Creamy & Comforting
This bright, creamy lemony Tuscan artichoke soup is a vegetarian comfort food favorite. Packed with white beans, herbs, and citrusy depth, it’s gluten-free and perfect for light meals or cozy dinners.
Ingredients
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2 tablespoons olive oil
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1 leek or 1 yellow onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 (14 oz) can or jar of artichoke hearts, drained and chopped
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1 (15 oz) can cannellini beans, rinsed and drained
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4 cups vegetable broth
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1 teaspoon fresh thyme (or ½ tsp dried)
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1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
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Zest and juice of 1 lemon
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2 cups baby spinach or Tuscan kale (optional)
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Salt and pepper to taste
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Parmesan cheese (optional for topping)
Instructions
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In a large pot, heat olive oil over medium heat. Add leek, carrots, and celery. Sauté 6–8 minutes until soft.
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Stir in garlic and cook 1 minute. Add chopped artichoke hearts, thyme, and rosemary. Cook 3–4 minutes.
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Add beans and broth. Bring to a boil, then reduce to a simmer for 15 minutes.
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Blend partially or fully using an immersion blender.
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Stir in lemon juice, zest, and spinach. Simmer 3 more minutes.
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Season with salt and pepper. Serve with a drizzle of olive oil and optional Parmesan.
Notes
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Use frozen artichokes if preferred
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Add red pepper flakes for spice
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Freeze leftovers for up to 3 months