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spinach artichoke white bean soup

Spinach, Artichoke, and White Bean Soup

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 14 oz can artichoke hearts in water drained, rinsed, and chopped
  • 2 14 oz cans white or cannelini beans drained and rinsed
  • 4 cups baby spinach fresh
  • 1 large yellow onion finely diced
  • 1 tbsp olive oil
  • 4 cloves of garlic minced
  • 1/2 tbsp Italian seasoning
  • 3 cups fat free chicken broth
  • 1/2 cup reduced fat cream cheese room temperature
  • Zest of 1 lemon
  • Salt and pepper to taste

Instructions

  1. 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.
  2. Stir in the broth, beans, Italian seasoning, and spinach. Bring to a mild simmer, and cook for about 20 minutes, stirring occasionally.
  3. 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.

Recipe Notes

Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 6 Smart Points

PER SERVING: 217 calories; 6g fat; 1g saturated fat; 30g carbohydrates; 7.5g fiber; 1.5g sugar; 14g protein