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Artichoke & White Bean Soup

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Pureed artichokes and beans become luxuriously rich and creamy in this quick and simple soup. Make it a meal: Garlic-Tomato Toasts and a simple salad turn this blender soup into a tasty dinner.”


    • 1 14-ounce can artichoke hearts, drained
    • 1 15-ounce can cannellini beans,rinsed
    • 1 garlic clove,minced
    • 1 teaspoon extra-virgin olive oil
    • 1 14-ounce can reduced-sodium chicken broth
    • Salt & freshly ground pepper to taste
    • Chopped fresh mint for garnish
    • Fat-free croutons, for garnish


  • 1 Puree artichokes and beans in a food processor.
  • 2 Heat oil in a saucepan over medium heat. Add garlic and saute until fragrant. Add the puree and broth and heat through. Season with salt and pepper. Garnish with mint and croutons.
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