Creamy Tuscan Lemon Artichoke Soup
Servings 6
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- 3 garlic cloves minced
- ½ teaspoon red chili flakes
- 14 ounces canned cannellini beans with liquid
- 14 ounces canned quartered artichokes drained
- ½ cup chopped sun-dried tomatoes
- 3 cups chicken or vegetable broth
- 1 tablespoon lemon juice
- 3 cups fresh baby spinach
- ½ cup heavy cream
- ¼ cup grated parmesan
- freshly cracked black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute until vegetables soften, about 5-6 minutes. Add garlic and red chili flakes and saute for 30 more seconds.
- Add beans, artichokes, sun-dried tomatoes, chicken broth, and lemon juice, stirring to combine. Season soup with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.
- Add spinach and heavy cream, stirring until combined. Simmer for another 2-3 minutes or until is tender. Adjust seasoning as needed.
- Portion soup into bowls and sprinkle parmesan. Finish with freshly cracked black pepper and serve.
Notes
Use sun-dried tomatoes packed in oil.
If fresh artichokes are available, you can substitute them for canned.
