Name: Creamy Spinach Artichoke White Bean Soup for Cozy Nights
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 cans Cannellini Beans (drained); 1 can Artichokes (quartered); 2 pieces Leeks (cleaned and sliced); 4 cups Spinach (blanched); 4 cups Vegetable Broth (high-quality); ½ cup Raw Cashews (soaked in boiling water); ¼ cup Nutritional Yeast (optional vegan parmesan); 1 tablespoon Miso Paste (white or yellow preferred); 1 whole Roasted Garlic (prepared ahead of time)

Jump to Recipe Print Recipe

As I stirred the pot, the warm, inviting aroma of garlic and herbs enveloped my kitchen, instantly making me forget about the bustle of the day. This Cozy Vegan Spinach Artichoke White Bean Soup is more than just a meal; it’s a comforting embrace in a bowl. Packed with fiber and plant-based goodness, it’s a delightful way to indulge in the rich flavors you love while nurturing your body. Whether you’re meal-prepping for the week or simply looking for a quick, satisfying dinner, this soup has you covered. Curiously enough, it even channels the taste of your favorite creamy dip without any added guilt. Ready to discover how you can whip up this comforting dish in your own kitchen? Let’s dive in!

Why is This Soup a Must-Try?

Comforting Experience: Each spoonful of this cozy vegan soup will warm your soul, making it the perfect dish for chilly evenings.

Rich, Creamy Flavor: The blend of cashews and roasted garlic creates a luxurious texture that mimics your favorite creamy dips.

Nutritious Ingredients: Packed with fiber-rich white beans and vibrant spinach, it’s a guilt-free indulgence.

Versatile Meal Option: Great as a standalone dish or paired with toasted sourdough, it’s adaptable for any occasion!

Meal Prep Friendly: Make a big batch to enjoy throughout the week, like my scrumptious Strawberry Spinach Salad on the side for a complete meal.

Time-Saving Recipe: With simple ingredients and straightforward steps, you can have this flavorsome soup ready in no time!

Spinach Artichoke White Bean Soup Ingredients

For the Soup Base

Cannellini Beans – Provide protein and fiber; can substitute with chickpeas, butter beans, or cooked green lentils.
Artichokes – Add sweetness and texture; use jarred marinated or canned artichokes for convenience, but season canned ones more.
Leeks – Offer a mild onion flavor; shallots or yellow onion work well as substitutes if needed.
Spinach – Adds nutrition; baby kale can be an excellent substitute for added variety.
Vegetable Broth – Essential for flavor; choose a high-quality broth for the best taste.

For the Creamy Blend

Raw Cashews – Contributes to a luxurious creaminess; opt for raw sunflower seeds or pepitas for a nut-free option.
Nutritional Yeast – Imparts a cheesy umami flavor; if unavailable, miso paste or vegan parmesan can replace it.
Miso Paste – Enhances the umami taste; white or yellow is preferred; use less red miso due to its stronger flavor.
Roasted Garlic – Brings out a rich, deep flavor that elevates the whole dish; it’s worth roasting ahead of time for an easier assembly.

This Spinach Artichoke White Bean Soup envelopes you in warmth and nourishment, making every spoonful a comforting delight.

Step‑by‑Step Instructions for Spinach Artichoke White Bean Soup

Step 1: Roast Garlic
Begin by preheating your oven to 400°F (200°C). Cut the top off a whole garlic bulb, drizzle with olive oil, and sprinkle a pinch of salt. Wrap it in aluminum foil and place it in the oven for 40-45 minutes. Once golden and fragrant, the softened garlic will add a rich depth to your Spinach Artichoke White Bean Soup.

Step 2: Prep Ingredients
While the garlic roasts, clean 2 leeks thoroughly to remove any grit and slice them. Soak ½ cup of raw cashews in boiling water for 15 minutes to soften. Next, blanch 4 cups of fresh spinach in boiling water for 2 minutes, then immediately transfer it to an ice bath to preserve its bright color and nutrients, setting it aside for later.

Step 3: Sear Artichokes
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add 1 can of drained, quartered artichokes and sauté for about 5-6 minutes until they are golden and slightly crispy around the edges. Remove the artichokes from the pot and set them aside, allowing the delicious flavors to mingle in your Spinach Artichoke White Bean Soup.

Step 4: Sauté Aromatics
In the same pot, add the prepped leeks along with a pinch of salt. Sauté over medium heat for about 10 minutes until they become translucent and golden. Then, add a diced onion and continue to sauté for another 5 minutes. The rich, aromatic base will be the perfect foundation for your soup.

Step 5: Season
Stir in ¼ cup of nutritional yeast, 1 teaspoon of ground coriander, and a pinch of red pepper flakes. Cook for an additional 2 minutes, allowing the flavors to meld together and become fragrant. This step enhances the savory complexity of your Spinach Artichoke White Bean Soup, setting the stage for the next ingredients.

Step 6: Simmer
Pour in 2 cans of drained cannellini beans and 4 cups of vegetable broth, along with 2 bay leaves and 1 teaspoon of dried thyme. Bring the mixture to a boil, then lower the heat to a simmer. Let it cook gently for about 20 minutes, allowing the flavors to deepen and the soup to thicken as the beans warm through.

Step 7: Make Cashew Spinach Cream
In a blender, combine the soaked cashews, roasted garlic (squeezing the cloves out of their skins), 1 tablespoon of miso paste, and about ½ cup of water. Blend until completely smooth and creamy. Then, add the blanched spinach and pulse a few times until the spinach is incorporated, creating a velvety base for your soup.

Step 8: Finish Soup
Remove the bay leaves and thyme sprigs from the soup. Stir in the cashew cream mixture along with the seared artichokes. Season with salt to taste and heat through for about 5 minutes, making sure everything is well combined. Your Cozy Vegan Spinach Artichoke White Bean Soup is now ready to be ladled into bowls and enjoyed!

Expert Tips for Spinach Artichoke White Bean Soup

Roast Ahead: Prepare roasted garlic in advance to save time during meal prep; it deepens flavor without extra effort.
Clean Thoroughly: Ensure you wash leeks well to remove any dirt before slicing, as gritty leeks can ruin the soup’s texture.
Control Creaminess: If you prefer a thinner soup, add extra vegetable broth gradually until you reach your desired consistency for the Spinach Artichoke White Bean Soup.
Freezing Tips: Portion cooled soup into airtight containers before freezing to enjoy later; it can last up to 2 months in the freezer!
Experiment with Flavor: Feel free to try different beans or green options, like adding kale instead of spinach, for a twist on the classic recipe!

Spinach Artichoke White Bean Soup Variations

Feel free to embark on your culinary adventure by customizing this delightful soup with these simple variations!

Bean Swap: Replace cannellini beans with chickpeas for a nutty twist and different texture.
Frozen Spinach: Use frozen spinach instead; just thaw, squeeze out excess moisture, and stir it in for a quick prep.
Creamy Tofu: Blend in soft tofu for an extra creamy texture that’s still vegan-friendly. This is particularly handy if you have some on hand!
Herb Boost: Add fresh herbs like parsley or basil for a vibrant flavor enhancement. Fresh herbs not only brighten the dish but also add a lovely aroma.
Nut-Free Delights: Substitute raw cashews with raw sunflower seeds or pepitas to cater to nut-free dietary needs without sacrificing creaminess.
Heat Lover’s Dream: Toss in a dash of cayenne pepper or some diced jalapeños for an added kick that will tantalize your taste buds.
Smoky Flavor: Incorporate smoked paprika or a teaspoon of liquid smoke for a unique depth that’ll elevate the soup experience.
Hearty Add-Ins: Mix in diced carrots and celery during the cooking process for additional vegetables and flavor, making it even heartier!

For a wonderful side, consider serving this cozy soup alongside my flavorful Spinach Mushroom Chicken or perhaps a refreshing Strawberry Spinach Salad to complete your comforting meal!

How to Store and Freeze Spinach Artichoke White Bean Soup

Fridge: Store in an airtight container for up to 5 days. Make sure to cool the soup completely before sealing to prevent condensation.
Freezer: Portion the cooled soup into airtight freezer-safe containers or zip-top bags. It can be stored for up to 2 months for convenient meals later.
Reheating: Thaw overnight in the fridge before reheating. For stovetop, gently warm over low heat, stirring occasionally; for microwave, heat in short intervals, stirring in between.
Consistency Tip: If the soup thickens after freezing, add a splash of vegetable broth or water while reheating to revive its creamy texture.

Make Ahead Options

These Cozy Vegan Spinach Artichoke White Bean Soup elements are perfect for meal prep! You can roast the garlic up to 24 hours in advance; simply store it in an airtight container in the refrigerator to maintain its rich flavor. Additionally, you can prepare the cashew spinach cream and store it separately, keeping it fresh for an exciting blend of textures. When ready to serve, simply reheat the soup, stir in the prepared cashew cream, and add the seared artichokes. This allows you to enjoy a comforting bowl of soup with minimal effort, ensuring you have a delicious, homemade meal any night of the week!

What to Serve with Cozy Vegan Spinach Artichoke White Bean Soup

Elevate your delightful soup experience with these complementary dishes that bring out the best of its creamy flavors and nutritious goodness.

Toasted Sourdough Bread: The crispy, crunchy texture of toasted sourdough makes for a perfect vessel for scooping up the soup, creating a delightful pairing with every bite.
Crispy Roasted Vegetables: An assortment of seasonal vegetables adds a satisfying crunch and a burst of flavor, while their natural sweetness can brighten each spoonful of soup.
Fresh Garden Salad: A light, tangy salad with greens, cherry tomatoes, and a light vinaigrette offers freshness and a contrast to the creaminess of the soup, balancing your meal beautifully.
Garlic Breadsticks: Soft, buttery breadsticks infused with garlic flavor complement the soup’s richness, making for a fun and inviting addition that’s hard to resist.
Vegan Grilled Cheese Sandwich: Serve with a classic vegan grilled cheese for a heartwarming twist; the melty, savory sandwich beautifully merges with the flavors of the soup.
Coconut Chia Pudding: Finish off your meal on a sweet note with a light and creamy coconut chia pudding, its subtle sweetness contrasting nicely with the savory soup.
Herbal Iced Tea: A refreshing herbal iced tea, perhaps with hints of mint or lemon, provides a soothing drink that pairs well with the warmth of the soup, enhancing the overall dining experience.

Spinach Artichoke White Bean Soup Recipe FAQs

What type of artichokes are best for this soup?
Absolutely! For the best flavor and texture, I recommend using jarred marinated or canned artichokes. If you opt for canned artichokes, be sure to rinse and season them properly since they can sometimes be a bit bland on their own.

How should I store leftover spinach artichoke white bean soup?
You can store the soup in an airtight container in the refrigerator for up to 5 days. Make sure to let it cool completely before sealing to maintain its freshness and prevent condensation, which can lead to unnecessary moisture in your soup.

Can I freeze spinach artichoke white bean soup?
Yes, indeed! Portion the cooled soup into airtight, freezer-safe containers or zip-top freezer bags. It can last up to 2 months in the freezer. When you’re ready to enjoy it, thaw it overnight in the fridge. To reheat, warm it gently on the stovetop over low heat, stirring occasionally, or use the microwave in short intervals.

What if my soup is too thick after freezing?
No worries if it thickens up! Just add a splash of vegetable broth or water while reheating to bring it back to that creamy texture you love. Stir well to ensure it’s mixed evenly and warmed through.

Is this soup suitable for individuals with nut allergies?
For those with nut allergies, I recommend substituting the raw cashews with sunflower seeds or pepitas in the creamy blend. They’ll give you a nice texture without compromising the integrity of the soup. Always double-check ingredient labels to ensure they are nut-free as well!

How do I choose the right leeks for my soup?
When selecting leeks, look for firm stalks with a vibrant green color. If the white part has any dark spots or is soft, it’s best to avoid those. Fresh leeks should feel heavy and dense, signaling they’re full of flavor and nutrients for your delicious spinach artichoke white bean soup.