White Bean-Leek Soup with Spinach, Crispy Artichokes & Sourdough

Ingredients

• 6 oz marinated artichoke hearts (Drained and roughly chopped)
• 5 oz baby spinach (Roughly chopped; skip washing if pre-washed)
• 15 oz cannellini beans (Canned, drained and rinsed)
• 24 fl oz chicken or vegetable broth
• 0.5 pkg fresh thyme (Small package; leaves removed from stems and minced)
• 1 clove garlic (Peeled and minced)
• 1 leek (Trimmed, rinsed thoroughly, and thinly sliced; use white and pale green parts)
• 0.5 lemon (Juiced)
• 0.25 cup nutritional yeast flakes (Divided between the soup and crispy artichokes)
• 2 slices sourdough bread (Toast if desired, then cut each slice in half)
• 0.5 yellow onion (Medium onion; peeled, halved, and finely diced)
• 0.5 tsp black pepper (Divided between the soup and artichokes)
• 0.25 tsp crushed red pepper
• 4 tsp extra virgin olive oil (Divided between the soup and artichokes)
• 0.625 tsp salt (Divided between the soup and artichokes)

Steps

1. 1

   Wash and dry the fresh produce. Skip washing the spinach if it came pre-washed.

2. 2

   Trim the leek by removing the root end and dark green top, leaving the white and pale green parts. Cut it in half lengthwise, rinse between the layers under running water to remove dirt and grit, then slice crosswise into thin pieces and place in a medium bowl.

3. 3

   Slide the thyme leaves off the stems, discard the stems, and mince the leaves. Add the thyme to the bowl with the leek.

4. 4

   Preheat a medium saucepan over medium-high heat.

5. 5

   While the saucepan heats, peel, halve, and finely dice the onion. Peel and mince the garlic, then add both to the bowl with the leek and thyme.

6. 6

   When the saucepan is hot, add the olive oil and swirl to coat the bottom. Add the leek, thyme, onion, garlic, nutritional yeast, black pepper, crushed red pepper, and salt. Cook, stirring occasionally, until the vegetables are tender, 3–4 minutes.

7. 7

   Meanwhile, drain and rinse the cannellini beans.

8. 8

   When the vegetables are tender, add the beans and broth to the saucepan. Stir to combine and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the vegetables and beans are very soft, 8–10 minutes.

9. 9

   Meanwhile, preheat a skillet over medium-high heat.

10. 10

    While the skillet heats, drain and roughly chop the artichoke hearts.

11. 11

    When the skillet is hot, add the remaining olive oil and swirl to coat the bottom. Add the artichokes, nutritional yeast, black pepper, and salt. Cook, turning occasionally, until golden and crispy, 4–6 minutes. Remove the skillet from the heat.

12. 12

    Meanwhile, roughly chop the spinach.

13. 13

    When the soup is done, add the spinach by handfuls, waiting for each handful to wilt slightly before adding the next. Remove the soup from the heat, juice the lemon into the pan, and stir to combine.

14. 14

    Toast the sourdough bread if desired, then cut each slice in half.

15. 15

    Divide the soup between bowls and top with the crispy artichokes. Serve with the sourdough bread.

Notes

The structured recipe data lists 4 teaspoons olive oil and ¼ cup nutritional yeast in total; these are divided between the soup and the crispy artichokes. Broth may be chicken or vegetable. The source does not specify exact amounts for the onion beyond ½ medium onion shown in the accompanying recipe text.

Nutrition per serving

• main
• soup
• vegetarian-option
• 30-minute
• stovetop
• high-fiber
• dairy-free
• meal-plan