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.