Rustic yet elegant, White Bean, Artichoke and Baby Greens Soup is light, healthful, easy and perfect for an early fall day!
I get excited about small things. For example, finally being able to make a pot of soup! Hot soup! Hot STEAMING soup! The first real blast of cold air was coming through the following day so I wanted to be ready.
It didn’t matter to me that on the day I made this soup it was still ridiculously hot and the air conditioning was running. But by golly, real fall weather was finally going to make an appearance and a pot of soup was calling my name!
That’s when this rustic yet elegant White Bean, Artichoke and Baby Greens Soup was born.
I love being able to pull a beautiful, rustic bowl of soup together from things I already have on hand. I started out making this soup with orzo pasta in mind, but remembered I had a bag of frozen white cannellini beans in my freezer from accidentally (okay, stupidly) opening not one, but two cans of white beans when I really intended to open a can of black beans.
(So that’s why they put labels on cans…..)
Anyway, my double bean goof was the perfect amount for this simple, rustic White Bean, Artichoke and Baby Greens Soup.
Onions, carrots and celery form the foundation many dishes are built on so I always have them on hand. Wrap celery in aluminum foil and it will last for weeks in your refrigerator.
The best chicken broth is the broth you make yourself. However, good canned or aseptic-packaged chicken broth works in a pinch so don’t be ashamed to use it. Just be sure it’s made from real ingredients, organic if possible and low-sodium. (You can always add salt.) Simmering fresh ingredients like onions, carrots and celery in purchased broth will help boost the flavor.
Keep a variety of canned tomatoes on hand, frozen artichokes in the freezer and baby greens. Baby “power” greens to be exact.
I’m in love with the wide variety of baby “power” salad green combinations available now. These mixes are usually made up of spinach, Swiss chard and kale. If they don’t become a salad before they expire, I can saute them with garlic, salt and pepper for a quick side dish or….
I can use them in White Bean, Artichoke and Baby Greens Soup!
Soup love! Pass the Parmesan cheese and crusty bread, please!
White Bean Artichoke and Baby Greens Soup
Rustic yet elegant, White Bean, Artichoke and Baby Greens Soup is light, healthful, easy and perfect for an early fall day!
Ingredients
- INGREDIENTS
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 3 stalks celery, finely chopped
- 4 cloves garlic, minced
- 8 cups chicken or vegetable broth (or as needed)
- 1 can (14.5-ounce) diced tomatoes with Italian herbs
- 1 tablespoon Italian seasoning
- 1 teaspoon crushed red pepper flakes
- 2 cans (15-ounce) cannellini beans, drained and rinsed
- 1 box (10-ounce) frozen artichoke hearts, thawed and coarsely chopped
- 2 (5-ounce) containers baby "power" greens
- Chopped fresh parsley (optional)
- salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese
Directions
- INSTRUCTIONS
- Heat oil in a Dutch oven or soup pot over medium-high heat. Add the onion, carrots and celery. Reduce heat to medium-low and cook 8-10 minutes or until vegetables are softened, stirring frequently. Stir in garlic and cook 15 seconds or until fragrant.
- Add broth, tomatoes, Italian seasoning and red pepper flakes. Bring to a boil, reduce heat to medium-low and simmer uncovered 5-10 minutes or until vegetables are very tender.
- Stir in beans, artichokes hearts, baby greens and salt and black pepper, to taste. Simmer gently until heated through and greens are wilted.
- Add parsley if using and adjust seasoning with salt and black pepper, to taste. Serve topped with Parmesan cheese.
Recipe Notes
Reheats beautifully!
Michelle says
Yes! I agree…lots of crusty bread with your awesome looking soup.
Fiona says
This looks so comforting & perfect for fall – I’m such a fan of anything with artichoke! Thanks for the tip about celery in the fridge.
Tania @The Cook's Pyjamas says
I didn’t know that tip about wrapping celery in foil. I am absolutely trying this! I know what you mean when you get excited about being able to make soup. I always look forward to the cooler soup weather.
Carol says
Thanks, Tania! It works really well!
Melanie @ Nutritious Eats says
This looks amazing! And that crusty bread, a perfect match!
chellie says
I love how healthy this is, yet it’s total comfort food too! I get on a big soup kick when the weather gets cooler. I’ll be adding this one to my line up. 🙂
Kitty says
I want a bowl of this soup! Totally comfort food!
Kim @ Three Olives Branch says
This looks absolutely amazing! I love veggie loaded soups!
Anne Murphy says
LOL I’m laughing (with you, believe me!) at your bean mishap! You certainly got a lovely soup out of the deal, though.
Carol says
Thanks, Anne! It was pretty crazy!
Tina says
This looks great Carol! Perfect for cooler weather. Thanks so much:)
Kristyn says
This soup looks delicious. I love the combination of the white beans and artichokes. I don’t use artichokes enough…that might need to change soon.
Michele says
This is such a different soup…. I can’t wait to try it! Ive kind of been in a soup rut! You’re recipe is going to fix that!
Allison says
This soup looks so comforting and hearty. Love that this soup has artichoke in it.
Carol says
Thanks, Allison! Artichokes were the perfect addition!
Richa says
This looks amazing! I love the pictures Carol 🙂
Carol says
Thanks, Richa!
srividhya says
Perfect for this weather.. yummm Love this combination of spices and beans and veggies.
Beth (OMG! Yummy) says
I found some really great jarred white beans at the international market from Spain – a bit pricier than a can but not by much and they are super yummy. Now I know what I plan to do with them – I have also been waiting for cool enough weather to make soup. It’s almost here …
Carol says
Thanks, Beth! I remember seeing those in Spain. Hope you enjoy!