Spinach Artichoke Soup with White Beans (Dairy-Free)

This one-pot Spinach Artichoke White Bean Soup packs all the flavors of your favorite party dip into a lightened-up soup. Ready in under 1 hour, it’s perfect for cozy weeknight dinners and meal prep. Vegan and Gluten-Free, Nut-Free Option.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 478kcal

Author Caitlin Shoemaker

Ingredients

1/2 cup raw cashews
2 tablespoons olive oil
2 shallots fine dice (or sub 1/2 red onion)
3-5 cloves garlic minced
1 tablespoon nutritional yeast optional
1/4 teaspoon red pepper flakes optional
2 15.5 ounce cans white beans (cannelini, navy, or butter beans), drained and rinsed; about 3 cups cooked beans
1 15.5 ounce can quartered artichokes chopped into 1” pieces
3 cups imitation chicken broth (or sub vegetable broth)
3 cups water, divided
12 ounces frozen chopped spinach, thawed and extra liquid squeezed out
1/2 cup grated parmesan cheese* plus more for serving (I used dairy-free)
1 tablespoon lemon juice about 1/2 small lemon
Salt and pepper to taste
2 tablespoons fresh parsley for serving

US Customary - Metric

Instructions

Prep: Set the frozen spinach out to thaw if you have not done so already. Add the cashews to a medium bowl. Bring 1 1/2 cups of water to a boil and pour over the cashews; set aside to soak for at least 10 minutes. Alternatively, you can place the cashews and the same amount of room temperature water into a bowl and microwave for 2 minutes, then set aside.
Aromatics: In the meantime warm the olive oil in a pot over medium heat. Add the shallot and sauté until translucent, 3 to 4 minutes. Add the garlic, nutritional yeast, red pepper flakes, and black pepper to taste; sauté until fragrant and the bottom of the pot begins to brown, 1 to 2 minutes.
Simmer: Add the artichokes, beans, broth, and 2 cups of the water to the pot; mix well, then cover. Bring to a boil over high heat, then uncover and reduce the heat to medium. Simmer the soup for 10 minutes, stirring occasionally.
Cashew Cream: In the meantime, drain the cashews and add then to a high-speed or bullet blender with the remaining cup of water. Blend on high for 30 to 60 seconds, until a smooth “cream” forms. Set aside.
Make it Creamy: Once the soup has simmered for 10 minutes, add the cashew cream, spinach, and parmesan to the pot. Stir well and simmer for an additional 5 minutes, until the cheese has melted and the soup has thickened slightly. If the soup gets to thick for your liking you can thin it out with additional water.
Final Touches: Turn the heat off and stir in the lemon juice. Sample the broth; add additional lemon juice, salt, and/or pepper to taste, as needed.
Serve: Divide the soup between serving bowls and top with a sprinkle of fresh parsley and extra parmesan. Serve warm. Store any leftovers in the refrigerator in an airtight container for up to 5 days.

Video

Notes

Parmesan: I like to use Violife dairy-free parmesan and grate it myself. If you don’t want to use vegan parmesan, increase the nutritional yeast to 2 tablespoons and leave the parmesan out of the recipe.
Nut-Free: Omit the cashews and extra 1 cup of water. Replace the cashew cream in step 5 with 1/2 cup (120 ml) of full-fat coconut milk, or 1/4 cup (60 ml) vegan heavy whipping cream and 1/4 cup water

Nutrition