Artichoke White Bean Soup
Artichoke and white bean soup is a hearty soup with lots of flavor. A bit of Dijon mustard thrown into the saute of artichokes, white beans, and garlic makes this soup feel like something fancy. The consistency is similar to a baked potato soup. However, it is without some of the guilt that comes along with it!
Artichoke White Bean Soup
ingredients
3 cups cannellini, divided, beans, drained and rinsed
1 cup canned artichokes, roughly chopped
2 garlic cloves, chopped
1 tbsp olive oil
2 tbsp green onions, chopped
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 cups chicken broth
1 cup water
salt
pepper
cayenne pepper
onion powder
garlic powder
1 tbsp cornstarch
1 tsp honey
2 tbsp butter
1/4 cup sour cream
instructions
In a large dutch oven or ceramic pot heat 1 tbsp olive oil over medium high heat.
Add garlic and saute until fragrant about 2 minutes, then add in the green onions, saute another 2 minutes.
Add in your artichokes and stir to combine. Let them saute for 3 minutes then add in a cup and half of the cannellini beans, stir to combine.
Season with salt, pepper, garlic, and onion powder. If you feel like the mixture becomes dry at this point you can add a drizzle of olive oil. Mix to combine.
Add in the apple cider vinegar to deglaze the bottom of the pan. Scrape up any brown bits.
Add the chicken stock and water to the pan and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
Remove from the heat and let it cool.
Using an immersion blender, blender, or food processor, blend soup until smooth. Add the sour cream, stir until incorporated, and return to pot to reheat.
Add the cornstarch by mixing 1 tbsp cornstarch and tbsp of water, mixing it then adding it the soup mixture.
Stir in the honey, cayenne, and butter until melted. Check soup for seasoning, adding more salt or pepper if necessary.
In two shallow bowls divide the remaining cannellini beans. Ladle the soup on top of the beans, garnish with green onions if desired and serve.
RECIPE NOTES: