Lemon Tuscan Artichoke Soup

Description:

Lemon Tuscan Artichoke Soup is a light yet flavorful Mediterranean-inspired soup that blends tender artichoke hearts, cannellini beans, and aromatic vegetables in a lemony broth with hints of garlic, herbs, and optional Parmesan. It’s vegetarian, hearty, and ideal for spring or any time you want something fresh and comforting. Serve it with crusty bread or a green salad.

Ingredients (Serves 4)

2 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 tsp dried oregano

1 tsp dried thyme (or Italian seasoning)

Salt & black pepper, to tast

1 (14 oz) can artichoke hearts, drained and quartered (packed in water, not marinated)

1 (15 oz) can cannellini beans, drained and rinsed

4 cups vegetable broth

1/2 cup full-fat coconut milk or heavy cream (optional, for creaminess)

Juice and zest of 1 lemon

2 cups fresh spinach or kale, roughly chopped

Grated Parmesan cheese, for topping (optional)

Fresh parsley, for garnish

Instructions

Sauté the aromatics:

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until softened.

Add garlic and herbs:

Stir in the garlic, oregano, thyme, salt, and pepper. Sauté for 1-2 minutes until fragrant.

Add main ingredients:

Add the artichokes, beans, and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.

Add spinach and cream (optional):

Stir in the spinach (or kale) and coconut milk or cream if using. Simmer for another 5 minutes until the greens wilt.

Finish with lemon:

Add lemon juice and zest. Taste and adjust salt and pepper as needed.