Lemony Tuscan Artichoke Soup

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Description

This Lemony Tuscan Artichoke Soup is a light yet satisfying Mediterranean-inspired dish, bursting with bright lemony flavors, tender artichokes, hearty white beans, and fragrant herbs. It’s creamy without being heavy and makes a wholesome choice for both lunch and dinner. With a base of vegetable broth, garlic, onions, and olive oil, the soup highlights the earthy richness of artichokes while balancing it with refreshing lemon zest and juice. Perfectly comforting yet fresh, this soup pairs beautifully with crusty bread or a side salad.

Ingredients For Lemony Tuscan Artichoke Soup

  • 2 tbsp extra virgin olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 can (14 oz) artichoke hearts, drained and chopped (or frozen/thawed)

  • 1 can (15 oz) cannellini beans, drained and rinsed

  • 4 cups vegetable broth (or chicken broth for non-vegetarian)

  • 1 tsp dried oregano (or Italian seasoning)

  • ½ tsp crushed red pepper flakes (optional, for heat)

  • Zest and juice of 1 large lemon

  • 2 cups chopped kale or spinach

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • Parmesan cheese (optional, for serving)

Instructions

  1. Sauté the Base: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.

  2. Add Garlic & Herbs: Stir in garlic, oregano, and red pepper flakes; cook until fragrant (1–2 minutes).

  3. Add Artichokes & Beans: Mix in chopped artichoke hearts and beans, stirring well.

  4. Add Broth & Simmer: Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

  5. Add Greens & Lemon: Stir in kale (or spinach), lemon zest, and juice. Simmer another 3–4 minutes until greens are wilted.

  6. Season & Serve: Adjust salt and pepper to taste. Garnish with parsley and (optional) parmesan cheese. Serve hot with crusty bread.

Notes

  • If using fresh artichokes, steam or boil them first and use the tender hearts.

  • For extra creaminess, blend half of the soup with an immersion blender before adding the greens.

  • Can substitute chickpeas for cannellini beans.

  • This soup tastes even better the next day as the flavors meld.

Tips

  • Add cooked shredded chicken for a protein boost.

  • For a creamier finish, stir in ½ cup coconut milk or a splash of cream before serving.

  • If you prefer a thicker soup, mash some of the beans with a fork before adding them.

  • Use Meyer lemons for a naturally sweeter, less tangy flavor.

Servings

Serves 4–5 as a main dish, or 6–7 as a starter.

Nutritional Info (per serving, approx. based on 5 servings)

  • Calories: 210

  • Protein: 8g

  • Carbs: 30g

  • Fiber: 9g

  • Fat: 7g

  • Saturated Fat: 1g

  • Sodium: 540mg

  • Vitamin A: 85% DV

  • Vitamin C: 45% DV

  • Iron: 20% DV

Health Benefits

✅ Rich in fiber – promotes digestion and satiety
✅ Plant-based protein from beans – great for vegetarians
✅ Antioxidant boost from artichokes and lemon
✅ Supports heart health – olive oil and leafy greens
✅ Low calorie, nutrient-dense – perfect for weight management

Q&A

Q: Can I make this soup ahead of time?
A: Yes! It keeps well in the fridge for up to 4 days. Reheat gently to preserve flavors.

Q: Can I freeze it?
A: Yes, but add the greens just before serving (they can get mushy if frozen). Freeze up to 2 months.

Q: Can I make it vegan?
A: It’s already vegan if you skip parmesan cheese.

Q: What can I serve with this soup?
A: Crusty sourdough, garlic bread, or a light green salad pair beautifully.

Q: Can I use jarred marinated artichokes?
A: Yes, but rinse them well to avoid overpowering the soup with vinegar/oil flavors.

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