Go Back
–+ servings
Lemony Tuscan Artichoke Soup

Hearty Lemony Tuscan Artichoke Soup for Cozy Nights

This Lemony Tuscan Artichoke Soup is a comforting and nourishing vegan dish, packed with flavor and quick to prepare.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil substitute with avocado oil for different taste
  • 1 medium onion substitute with leeks for milder flavor
  • 1 can artichoke hearts canned, drained and chopped; fresh can be used
  • 3 cloves garlic minced; substitute with garlic powder if fresh is unavailable
  • 1 can cannellini beans drained; swap with chickpeas for firmer texture
  • 1 large russet potato diced; sweet potatoes can be used for a sweeter profile
  • 4 cups vegetable broth homemade or low-sodium store-bought
  • 1 teaspoon dried thyme fresh thyme can be used in larger quantities
  • 1 teaspoon dried oregano Italian seasoning can be used as a substitute
  • 1/2 teaspoon crushed red pepper flakes optional; adjust according to spice preference
  • 1 medium lemon juice and zest
  • 2 handfuls fresh spinach or kale can substitute with frozen spinach
  • to taste salt
  • to taste black pepper
For Garnish
  • 1/4 cup fresh parsley sprinkle generously upon serving

Equipment

  • Large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add chopped onion, sauté for about 5 minutes until translucent.
  2. Stir in minced garlic, cooking for 1-2 minutes until fragrant.
  3. Add artichoke hearts, cannellini beans, diced potato, vegetable broth, thyme, oregano, and optional red pepper flakes. Stir and bring to a boil.
  4. Lower heat to medium-low, simmer uncovered for about 20 minutes until the potatoes are tender.
  5. Use an immersion blender to partially blend the soup, or blend half in a blender and return to the pot.
  6. Stir in lemon juice and zest, and fresh spinach or kale. Simmer for an additional 5 minutes.
  7. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

This soup can be customized with different greens or beans. Consider adding nutritional yeast for extra creaminess.

Tried this recipe?

Let us know how it was!