Description
This Lemony Tuscan Artichoke Soup is bright, hearty, and full of Mediterranean flavor. Tender artichoke hearts, creamy white beans, fresh vegetables, and a splash of lemon come together in a comforting broth that is both nourishing and satisfying.
Ingredients
Scale
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 6 cups vegetable broth
- 2 cans (14 oz each) artichoke hearts, drained and quartered
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups baby spinach
- 1 lemon, juiced and zested
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until softened.
- Add garlic, oregano, and thyme. Cook for 1 minute until fragrant.
- Simmer the soup: Pour in the vegetable broth and bring to a gentle boil.
- Add the artichoke hearts and cannellini beans. Reduce heat and simmer for 15–20 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Add the lemon juice and lemon zest. Stir well.
- Season with salt and black pepper to taste.
- Serve: Ladle into bowls and garnish with Parmesan cheese and fresh parsley if desired.
Notes
For a creamier soup, blend 1–2 cups of the soup and stir it back into the pot. This soup pairs beautifully with crusty bread and can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 760mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 2mg
Keywords: lemony tuscan artichoke soup, artichoke soup, italian soup, mediterranean soup, white bean soup
