Spinach, Artichoke, and White Bean Soup Recipe
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
- ½ tbsp Italian seasoning
- 3 cups fat free chicken broth
- ½ cup reduced 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
The serving size is about 1 1/2 cups
Nutrition
Calories: 217 kcal (11%)Carbohydrates: 30 g (10%)Protein: 14 g (28%)Fat: 6 g (9%)Saturated Fat: 1 g (6%)Fiber: 7.5 g (31%)Sugar: 1.5 g (2%)