Artichoke & White Bean Soup

9 Reviews
From: EatingWell Magazine April 1998

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.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 105 calories; 2 g fat(0 g sat); 5 g fiber; 20 g carbohydrates; 8 g protein; 68 mcg folate; 0 mg cholesterol; 1 g sugars; 226 IU vitamin A; 9 mg vitamin C; 42 mg calcium; 1 mg iron; 875 mg sodium; 321 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1 plant-based protein

Reviews 9

September 17, 2013
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By: signalflags
Super easy, super quick, super delicious! I took a few hints from the other comments & added a few dashes of lemon juice, a sprinkling of dried mint. I used enough pre-minced garlic = 1 clove. I planned to add Parmesan, since that sounded like a great idea, but this was plenty flavorful & creamy on its own. I did top with a few croutons. Truly a gourmet surprise. Pros: just a few ingredients, totally delicious Cons: none
January 26, 2010
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By: EatingWell User
Absolutely loved it.. A huge hit - but made the following alterations: added the following to soup while cooking: a dash of red pepper just to add slight "edge"; sea salt; 1 T lemon juice; 1/4 C half and half; 1 T butter; ham hock pieces sauteed in the olive oil first and cooked with soup then removed; 1/2 C fresh grated parmesean cheese, one head of pureed roasted garlic, smidge celery salt, onion powder and Beau Monde spice (a divine seasoning that includes a perfect combination of ground cloves, bay leaf, allspice, white and black pepper, cinnamon, nutmeg, mace, and last but not least - celery seed). Before serving I garnished soup with a sprinkling of paprika and dollop of light sour cream. Served with thin crispy slices of oven toasted garlic bread. Ridiculously wonderful, and surprisingly simple. (I bet it would be excellent if chilled to serve in the summer as well.) The additions obviously upped the calories, but made it positively gourmet. (ps - Cannellini beans are white kidney beans) A keeper recipe. Start to finish - about 1 hour. Thanks!
September 28, 2009
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By: EatingWell User
It was very tasty. I did add a head of roasted garlic instead of sauteeing a clove. I had soy crisps with it instead of croutons. I think next time I will add roasted red peppers in the soup. christine, Plymouth, MA
September 28, 2009
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By: EatingWell User
When you are dealing with artichoke hearts and white beans, you are not really dealing with any powerful flavors. But the garlic adds a punch. To me, what made this soup yummy was to top it with seasoned croutons. Yum! I don't understand the idea of the mint, so I skipped that! Super quick and easy recipe. Carol, Diamondhead, MS
September 28, 2009
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By: EatingWell User
I altered the recipe slightly. Couldnt' find cannellini beans (no clue what those are) so I used northern white beans. No processor, so I just mashed the beans/hearts with a potato masher (helped thicken soup), also drained hearts and beans because i wasn't sure if you were supposed to. I used 1/2 glove of garlic cause they were kind of large. Heated broth and oil up first (because apparently i'm bad at reading the directions) and added rest. A couple shakes of salt too. Over all very good, not super soupy, definately filling. Excellent with a dirty vodka martini. Roughly cost 6 bucks, premium vodka not included :) Mike, San Diego, CA
September 28, 2009
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By: EatingWell User
I enjoyed this very much...I used roasted garlic from a jar and it had much more flavor if you like garlic. Very filling if you are watching your calories it is a great dish Nikki, Oconomowoc, WI
September 28, 2009
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By: EatingWell User
I liked this soup. It was quick and simple to make. Subtle flavors. Karen, Chicago, IL
September 28, 2009
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By: EatingWell User
Blah. No flavor and if I could figure out how to make it taste better I would reduce the amount of chicken broth to make it thicker. Lindsay, Pittsburgh, PA
September 28, 2009
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By: EatingWell User
Very bland. I didn't have fresh mint for garnish, so used lemon juice to add a little flavor. Jamie, Bethesda, MD