Artichoke White Bean Soup Recipes

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ARTICHOKE & WHITE BEAN SOUP



Artichoke & White Bean Soup image

If you love beans, you will LOVE this recipe. I also used a can of great northern beans and omitted the croutons to lower the calories. [Adapted from the Culinary Institute of America].

Provided by MilanzMom

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

14 ounces artichoke hearts, canned, drained
15 ounces cannellini beans, canned, drained
1 garlic clove, minced
1 teaspoon olive oil
14 1/2 ounces low sodium chicken broth
salt, to taste
fresh ground black pepper, to taste
chopped of fresh mint, for garnish
1/4 cup fat free croutons, for garnish

Steps:

  • Puree artichoke hearts and beans in the food processor.
  • Heat the oil over medium heat in a small saucepan.
  • Add the garlic and saute.
  • Add the artichoke/bean puree and the broth and heat through.
  • Season with salt and pepper.
  • Garnish with mint and croutons.

WHITE BEAN & ARTICHOKE SOUP



White Bean & Artichoke Soup image

I only like soups when they are blended; this one is a wonderful orange color. This recipe was inspired by a recipe in Vegan with a Vengeance.

Provided by Bealicious

Categories     Vegan

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 cups vegetable broth (or 1 cube vegetable bouillon dissolved in 2 cups hot water)
2 cups small white beans (canned or cooked)
1 (13 ounce) jar artichoke hearts, chopped (packed in water, drained)
1 roasted red pepper, chopped and drained (packed in water)
1/2 medium onion, chopped
4 garlic cloves, minced
lemon juice (one small lemon's worth)
2 sage leaves, chopped
1 bay leaf
1/2 teaspoon salt
black pepper

Steps:

  • In a stockpot over medium-high heat, sauté onion in the olive oil until translucent (approx. 3-5 minutes).
  • Add the pepper, artichoke hearts, garlic, salt, roasted red pepper, sage, and bay leaf. Stir for 1 minute.
  • Add the vegetable broth and beans. Bring to a boil.
  • Reduce heat and simmer for five minutes or until the beans are heated through. In batches, transfer soup to a blender and puree until smooth, or use an immersion blender right in the pot.
  • Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste.

Nutrition Facts : Calories 159.7, Fat 2.6, SaturatedFat 0.4, Sodium 402.1, Carbohydrate 27.6, Fiber 7.7, Sugar 1, Protein 8.7

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