This Spinach Artichoke White Bean Soup brings together the creamy, tangy flavors of spinach artichoke dip with the heartiness of a comforting soup. Perfect for a chilly day or a wholesome weeknight dinner, it’s vegan, rich in protein, and full of nourishing ingredients.
Table of Contents
WHY YOU’LL LOVE THIS SPINACH ARTICHOKE
It’s healthy, flavorful, and filling without any dairy.
- 100% plant-based and high in protein
- Creamy texture from blended beans and cashews
- Easy to make and meal prep friendly
- Perfect balance of tangy, nutty, and savory
- Feels indulgent but totally wholesome
This recipe is like a warm hug in a bowl—creamy, aromatic, and deeply satisfying.
INGREDIENTS YOU’LL NEED
Wholesome ingredients that build creamy flavor naturally.
Main Ingredients
- 1 bulb garlic
- Avocado oil, for roasting and cooking
- 2 leeks, green tops removed
- 1 yellow onion, diced
- ½ cup raw cashews
- 5 oz fresh spinach (or frozen, thawed and squeezed dry)
- 1 (15 oz) jar quartered marinated artichoke hearts, drained
- 2 tbsp nutritional yeast or ¼ cup shredded vegan parmesan
- 1 tsp ground coriander
- ½ tsp red pepper flakes (optional)
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 bay leaves
- 10 sprigs thyme
- 1 tsp yellow miso paste
- Kosher salt, to taste
- Toasted sourdough bread, for serving
- Extra virgin olive oil, for drizzling (optional)
Optional Add-Ons or Substitutes
- Use coconut milk instead of cashews for nut-free creaminess
- Add kale for more greens
- Swap leeks for shallots for sweetness
- Pair with Air Fried Tofu or Garlic Butter Pasta for a full meal
- Garnish with extra Garlic Parmesan Dinner Rolls on the side
STEP-BY-STEP INSTRUCTIONS
Easy steps to creamy, flavor-packed perfection.
- Roast the Garlic: Preheat oven to 400°F. Slice off the top of the garlic bulb, drizzle with avocado oil, wrap in foil, and roast for 35–40 minutes.
- Sauté Aromatics: In a large pot, heat a drizzle of oil over medium heat. Add leeks and onion, sauté until softened.
- Blend the Base: In a blender, combine cashews, roasted garlic, half the beans, nutritional yeast, miso, and 2 cups broth. Blend until smooth.
- Simmer the Soup: To the pot, add the blended mixture, remaining broth, bay leaves, thyme, coriander, and red pepper flakes. Simmer for 10 minutes.
- Add Greens & Artichokes: Stir in spinach, artichoke hearts, and remaining beans. Simmer 5 more minutes.
- Finish: Remove bay leaves and thyme stems. Taste and adjust seasoning. Serve warm with toasted sourdough and a drizzle of olive oil.
EXPERT TIPS FOR SUCCESS
- Soak cashews in hot water for 20 minutes for extra creaminess.
- Blend part of the beans for natural thickening.
- Don’t skip the miso—it adds umami depth.
- Pair with Hearty Minestrone Soup for a comforting soup duo.
- Add lemon juice at the end for brightness.
SERVING SUGGESTIONS
- Top with olive oil, cracked pepper, or vegan parmesan.
- Serve with crusty sourdough or garlic toast.
- Pair with roasted veggies or a side salad.
- Enjoy with Greek Chicken Bowls for a protein-packed dinner combo.
STORING AND REHEATING
How to Store It
- Store in an airtight container up to 4 days.
- Freeze up to 2 months (thaw overnight before reheating).
How to Reheat It
- Reheat gently on the stove over low-medium heat.
- Add a splash of broth or water if it thickens.
- Stir occasionally to maintain creamy texture.
NUTRITION (PER SERVING)
Calories: 370 kcal | Protein: 15g | Carbohydrates: 30g | Fat: 22g | Saturated Fat: 3g | Fiber: 9g | Sugar: 4g | Sodium: 580mg | Vitamin A: 40% DV | Vitamin C: 25% DV | Calcium: 12% DV | Iron: 20% DV
FREQUENTLY ASKED QUESTIONS
Can I make this nut-free?
Yes—use coconut cream instead of cashews.
Can I use frozen spinach?
Absolutely! Just thaw and squeeze out excess water.
Is this soup gluten-free?
Yes, just ensure your miso is gluten-free.
FINAL THOUGHTS
This Spinach Artichoke White Bean Soup is the ultimate creamy, cozy vegan comfort dish. With simple ingredients and rich flavor, it’s both nourishing and indulgent.
- Blend cashews and beans for creamy body
- Add lemon or miso for bright, savory depth
- Finish with olive oil and toasted bread
It’s wholesome, satisfying, and guaranteed to become a favorite comfort soup.
Spinach Artichoke White Bean Soup
Ingredients
Equipment
Method
- Preheat oven to 400 °F (200 °C). Slice off the top of the garlic bulb, drizzle with avocado oil, wrap in foil. Place in oven and roast for 35–40 minutes until soft and golden.
- In a large pot, heat a drizzle of oil over medium heat. Add chopped leeks (white parts) and diced onion. Sauté until softened, about 5–7 minutes.
- In a blender, combine roasted garlic cloves, half the cannellini beans, raw cashews, nutritional yeast (or vegan parmesan), yellow miso paste, and 2 cups of vegetable broth. Blend until smooth and creamy.
- Pour the blended mixture into the pot. Add remaining vegetable broth, bay leaves, thyme sprigs, ground coriander, and red pepper flakes (if using). Stir and bring to a gentle simmer for 10 minutes.
- Stir in fresh spinach, drained artichoke hearts, and the remaining cannellini beans. Simmer 5 more minutes until spinach wilts and flavors meld.
- Remove bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper. Serve hot with toasted sourdough bread and a drizzle of extra‑virgin olive oil if desired.
Nutrition
Notes
- For a nut-free or lighter version, coconut cream can replace cashews.
- If freezing, omit cashews/cream and add fresh cashew cream or coconut milk when reheating for best texture.
- Miso adds umami depth — don’t skip it.
- Soaking cashews helps achieve extra creaminess.
