# Spinach Artichoke White Bean Soup

This creamy spinach artichoke white bean soup is a giant creamy bowl of comfort that allows for dipping, perfect for soup season.

- Total time: 70 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Cut 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. Let the roasted garlic cool.
3. Slice the leeks lengthwise, rinse to remove dirt, and thinly slice.
4. Dice the yellow onion.
5. Soak the raw cashews in boiling water for 10 minutes, then drain.
6. Blanch spinach in boiling water for 2 minutes, then rinse under cold water and squeeze out excess moisture.
7. In a large Dutch oven, heat avocado oil over medium-low heat.
8. Add artichoke hearts in an even layer and sear for 5-6 minutes undisturbed until browned.
9. Transfer the seared artichokes to a bowl.
10. Add sliced leeks and a pinch of salt to the pot and cook for 10 minutes, stirring occasionally, until softened and slightly golden.
11. Add diced onion and sauté for 5 minutes more.
12. Stir in nutritional yeast, ground coriander, and red pepper flakes and cook for 2-3 minutes until fragrant.
13. Add cannellini beans and vegetable broth to the pot.
14. Stir well, then add bay leaves and thyme sprigs.
15. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
16. In a blender, combine the soaked cashews, roasted garlic, miso paste, and 1 cup of water.
17. Blend until smooth.
18. Add spinach to the blender and blend again until mostly pureed.
19. Discard the bay leaves and thyme from the soup.
20. Stir in the cashew spinach cream and seared artichokes into the soup.
21. Mix until well combined, then remove from heat.
22. Season with salt to taste.
23. Serve the soup with some toasted sourdough bread and a drizzle of extra virgin olive oil.

## Equipment

- knife
- cutting board
- foil
- dutch oven
- tongs
- wooden spoon
- blender
- measuring 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.

## Source

- Original video: https://www.instagram.com/reel/DP2WkIJjCDa/?igsh=aTBjZHloYjJ4aXRj
- Recipe page: https://www.cliprecipe.com/recipe/07a5fdf5-f8cd-4477-9275-c11d151d3f9d
- Extracted: 2025-10-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt