Artichoke & White Bean Soup

April 1998

Your rating: None Average: 3.8 (18 votes)

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.

"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...
Artichoke & White Bean Soup

Makes: 4 servings, 1 cup each

Active Time:

Total Time:


  • 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 sauté until fragrant. Add the puree and broth and heat through. Season with salt and pepper. Garnish with mint and croutons.


Per serving: 107 calories; 2 g fat (0 g sat, 1 g mono); 2 mg cholesterol; 20 g carbohydrates; 8 g protein; 6 g fiber; 693 mg sodium; 236 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 1 plant-based protein

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