A creamy and comforting soup recipe that is simple and quick. The tangy artichokes and fresh spinach are in perfect harmony with the velvety beans and broth.
114 oz canartichoke hearts in water - drained, rinsed, and chopped
214 oz canswhite or cannelini beans - drained and rinsed
4cupsbaby spinach - fresh
1large yellow onion - finely diced
1tbsp olive oil
4cloves of garlic - minced
½tbspItalian seasoning
3cupsfat free chicken broth
½cupreduced fat cream cheese - room temperature
Zest of 1 lemon
Salt and pepper to taste
Instructions
In a large pot or Dutch oven, heat the olive oil over medium low heat. Add in the artichokes, onion, and garlic. Cook for about 4-6 minutes.
Stir in the broth, beans, Italian seasoning, and spinach. Bring to a mild simmer, and cook for about 20 minutes, stirring occasionally.
Add in the cream cheese, lemon zest, and parsley. Let simmer for another 5 minutes, or until cream cheese is fully melted into soup and soup is heated to desired temperature. Season with salt and pepper.
Notes
The entire recipe makes 4 servings The serving size is about 1 1/2 cups