Spinach Artichoke White Bean Soup

70 mins
Serves 1
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Directions

  1. 1Cut the top of the bulb of garlic off to expose the cloves, place over foil, drizzle with 2 tsp avocado oil and a sprinkle of salt, wrap tightly, and roast for 40-45 minutes at 400°F.
  2. 2Cut the top of the bulb of garlic off to expose the cloves, place over foil, drizzle with 2 tsp avocado oil and a sprinkle of salt, wrap tightly, and roast for 40-45 minutes at 400°F.
  3. 3Cut the top of the bulb of garlic off to expose the cloves, place over foil, drizzle with 2 tsp avocado oil and a sprinkle of salt, wrap tightly, and roast for 40-45 minutes at 400°F.
  4. 4Let the roasted garlic cool.
  5. 5Let the roasted garlic cool.
  6. 6Let the roasted garlic cool.
  7. 7Slice the leeks lengthwise, rinse to remove dirt, and thinly slice.
  8. 8Slice the leeks lengthwise, rinse to remove dirt, and thinly slice.
  9. 9Slice the leeks lengthwise, rinse to remove dirt, and thinly slice.
  10. 10Dice the yellow onion.
  11. 11Dice the yellow onion.
  12. 12Dice the yellow onion.
  13. 13Soak the raw cashews in boiling water for 10 minutes, then drain.
  14. 14Soak the raw cashews in boiling water for 10 minutes, then drain.
  15. 15Soak the raw cashews in boiling water for 10 minutes, then drain.
  16. 16Blanch spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.
  17. 17Blanch spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.
  18. 18Blanch spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.
  19. 19In a large Dutch oven, heat avocado oil over medium-low heat.
  20. 20In a large Dutch oven, heat avocado oil over medium-low heat.
  21. 21In a large Dutch oven, heat avocado oil over medium-low heat.
  22. 22Add artichoke hearts in an even layer and sear for 5-6 minutes undisturbed until browned.
  23. 23Add artichoke hearts in an even layer and sear for 5-6 minutes undisturbed until browned.
  24. 24Add artichoke hearts in an even layer and sear for 5-6 minutes undisturbed until browned.
  25. 25Transfer the seared artichokes to a bowl.
  26. 26Transfer the seared artichokes to a bowl.
  27. 27Transfer the seared artichokes to a bowl.
  28. 28Add sliced leeks and a pinch of salt to the pot and cook for 10 minutes, stirring occasionally, until softened and slightly golden.
  29. 29Add sliced leeks and a pinch of salt to the pot and cook for 10 minutes, stirring occasionally, until softened and slightly golden.
  30. 30Add sliced leeks and a pinch of salt to the pot and cook for 10 minutes, stirring occasionally, until softened and slightly golden.
  31. 31Add diced onion and sauté for 5 minutes more.
  32. 32Add diced onion and sauté for 5 minutes more.
  33. 33Add diced onion and sauté for 5 minutes more.
  34. 34Stir in nutritional yeast, ground coriander, and red pepper flakes and cook for 2-3 minutes until fragrant.
  35. 35Stir in nutritional yeast, ground coriander, and red pepper flakes and cook for 2-3 minutes until fragrant.
  36. 36Stir in nutritional yeast, ground coriander, and red pepper flakes and cook for 2-3 minutes until fragrant.
  37. 37Add cannellini beans and vegetable broth to the pot.
  38. 38Add cannellini beans and vegetable broth to the pot.
  39. 39Add cannellini beans and vegetable broth to the pot.
  40. 40Stir well, then add bay leaves and thyme sprigs.
  41. 41Stir well, then add bay leaves and thyme sprigs.
  42. 42Stir well, then add bay leaves and thyme sprigs.
  43. 43Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
  44. 44Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
  45. 45Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
  46. 46In a blender, combine the soaked cashews, roasted garlic, miso paste, and 1 cup of water.
  47. 47In a blender, combine the soaked cashews, roasted garlic, miso paste, and 1 cup of water.
  48. 48In a blender, combine the soaked cashews, roasted garlic, miso paste, and 1 cup of water.
  49. 49Blend until smooth.
  50. 50Blend until smooth.
  51. 51Blend until smooth.
  52. 52Add spinach to the blender and blend again until mostly pureed.
  53. 53Add spinach to the blender and blend again until mostly pureed.
  54. 54Add spinach to the blender and blend again until mostly pureed.
  55. 55Discard the bay leaves and thyme from the soup.
  56. 56Discard the bay leaves and thyme from the soup.
  57. 57Discard the bay leaves and thyme from the soup.
  58. 58Stir in the cashew spinach cream and seared artichokes into the soup.
  59. 59Stir in the cashew spinach cream and seared artichokes into the soup.
  60. 60Stir in the cashew spinach cream and seared artichokes into the soup.
  61. 61Mix until well combined, then remove from heat.
  62. 62Mix until well combined, then remove from heat.
  63. 63Mix until well combined, then remove from heat.
  64. 64Season with salt to taste.
  65. 65Season with salt to taste.
  66. 66Season with salt to taste.
  67. 67Serve the soup with some toasted sourdough bread and a drizzle of extra virgin olive oil.
  68. 68Serve the soup with some toasted sourdough bread and a drizzle of extra virgin olive oil.
  69. 69Serve the soup with some toasted sourdough bread and a drizzle of extra virgin olive oil.

Ingredients

  • 1 garlic bulb
  • 1 garlic bulb
  • 1 garlic bulb
  • 2 tsp avocado oil
  • 2 tsp avocado oil
  • 2 tsp avocado oil
  • sprinkle kosher salt
  • sprinkle kosher salt
  • sprinkle kosher salt
  • 2 leeks
  • 2 leeks
  • 2 leeks
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 0.5 cup raw cashews
  • 0.5 cup raw cashews
  • 0.5 cup raw cashews
  • 5 oz fresh spinach
  • 5 oz fresh spinach
  • 5 oz fresh spinach
  • 1 jar quartered marinated artichoke hearts
  • 1 jar quartered marinated artichoke hearts
  • 1 jar quartered marinated artichoke hearts
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 1 can cannellini beans
  • 1 can cannellini beans
  • 1 can cannellini beans
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 10 thyme sprigs
  • 10 thyme sprigs
  • 10 thyme sprigs
  • 1 tsp yellow miso paste
  • 1 tsp yellow miso paste
  • 1 tsp yellow miso paste
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • toasted sourdough bread
  • toasted sourdough bread
  • toasted sourdough bread
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil

Equipment

knifecutting boardfoildutch oventongswooden spoonblendermeasuring cup

Tips

  • Roasting garlic can be done in advance.
  • Blanch spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.