I was debating on whether or not to share this because it’s not soup season, but you know, both artichokes and spinach are spring vegetables so they are in season now. That’s a good enough excuse to share!
I like anything spinach + artichoke and I know a lot of you could eat it by the spoonful, just like me, so I’ve made everything from traditional dip to Spinach and Artichoke Dip Chicken Enchiladas and now this Creamy Spinach and Artichoke Soup.
My favorite way to add creaminess to soups without the added calories of cream and cheese are white beans. I’ve used both cannelinni and northern beans before so either will do. All you do is puree the beans in the blender and it’s easy as that.
My can of beans says about 7 grams of protein per serving of beans and there are 3.5 servings per can. If there are three cans of beans in this soup, that’s at least 75 grams of protein in this soup for about 6 people, not counting all of the other ingredients. Whereas if you used all cream or cheese, you would have added calories and fat and not all that good nutrients and protein.
Another plus about using pureed beans is my kids don’t really like the idea of beans, so they get all of the nutrients packed in the soup without knowing they are actually there.
I also add chicken to this soup. You could actually serve slow cooker rotisserie chicken or the lemon and herb slow cooker chicken one night and the leftovers the next night into this soup. Let me know if you try it! (And here’s a hint: the leftover soup is even better the next day!)
Creamy Spinach and Artichoke Soup
1 bag (9 oz) baby spinach, chopped
2 cups artichoke hearts
1 cup diced onion
1 Tbls. minced garlic
3 cans white beans, pureed (this is easy- just do it in the blender!)
4 oz. cream cheese
2 cups chicken broth (or vegetable broth)
1 tsp. salt
1 tsp. pepper
2 cups cooked, shredded chicken (optional)
Parmesan cheese to top
- Saute the onion, garlic, spinach and artichoke hearts on medium-high heat in a little oil.
- Meanwhile, puree the white beans (I use my Ninja) You can rinse and drain if you prefer.
- Add the sautéed vegetables, the pureed white beans and rest of the ingredients to a stock pot. Cook on medium low heat for 20 minutes. (You could probably cook everything in a slow cooker on low 4-6 hours, but I have not tried it yet).
- Serve warm. Top with parmesan cheese.
Thank you for the tips Karen!
I made this tonight with mixed reviews. I don’t like beans, it’s a texture thing. So I blended them extra smooth with the broth while the veggies sauted (I used an immersion blender). I was pleasantly surprised, and thought the soup was extra tasty. My husband loves beans and couldn’t understand why I blended them all away lol. Apparently he’s just so-so on artichokes too, so he didn’t hate it but he didn’t love it. I never thought I’d be the one to like a bean-based soup more than him! If I were to make it again, I’d either add another 2 cups of broth, because it was awfully thick, or only blend 2 cans and save the other can on the side to add to my husband’s soup. This was a really quick and easy recipe to make, thank you!
Please answer the question: Do you use canned artichoke hearts?
I added too much garlic; what can I do to tone it down?
I like your sarcasm, although you took the time to write more than the average bimbo ;)
Wow, this looks fabulous. Of course I haven’t tried it but I will just write how good it sounds and share it and pin it because I’m a bimbo who comments on everything that I’m not familiar with so I can see my words in print and feel good about myself. I give it two thumbs up and 5 stars! :)
I tried this and followed the recipe to a “T”, but found it too bland. I had leftover soup and I sautéed 3 more cloves of minced garlic and about 3 T of fresh sage and added that to the leftover soup. Now that did the trick!!
This recipe looks delicious. I love soup and spinach and artichokes. This is my first time visiting your site. I also have to say what a wonderfully happy family you have.
Do you use canned artichoke hearts for this soup?
This looks delicious, I let joy soup but truly never ventured passed chicken soup. Thanks for broadening my horizons!
I love spinach and artichoke this definitely something I will be trying.
Light and nutritious. Looks like a good meal for those nights when you feel stuffed.
I love the combination of those flavors, I will definitely be trying this recipe, thanks!
That looks delicious! I pinned it!
I love soup any time of the year and this one looks fabulous! I love that you used beans to “creamify” the soup :) – always delicious and so healthy!
First of all, GREAT imagery! I need some photography tips from you :) The recipe sounds delish, I need to try this… thanks!
Looks delicious!
Now I know what I’ll be eating ALL of this weekend! Love this recipe, spin dip is my fave!
Thanks for sharing Vicky! I love spinach and artichoke dip so I wanted to use those flavors in a “creamy” soup. Let me know how the vegan version turns out. I am interested to hear!
I’m a total sucker for soup and have yet to try making one with artichokes and spinach! Going to try to make this into a vegan version subbing coconut milk for the cream cheese and omitting the chicken! Just love this soup and just shared it on my blog in a new series where I share my favorite recipe finds of the week!
@ Paula Parker: Never?! Not even spinach and artichoke dip?
Never had an artichoke before. I could always switch it to my fav vegetable broccoli. Thanks for the recipes