Name: White Bean-Leek Soup with Spinach, Crispy Artichokes & Sourdough
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 (142 g) pkgs baby spinach; 3 (398 ml) cans cannellini (white kidney) beans; 2129 ml chicken or vegetable broth; 1 small pkg fresh thyme; 3 cloves garlic; 3 leeks; 1 ½ lemons; ⅔ cup nutritional yeast flakes; 6 slices sourdough bread; 1 ½ medium yellow onions; black pepper; crushed red pepper; extra virgin olive oil; salt

White Bean-Leek Soup with Spinach, Crispy Artichokes & SourdoughWhite Bean-Leek Soup with Spinach, Crispy Artichokes & Sourdough — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 (142 g) pkgs baby spinach

3 (398 ml) cans cannellini (white kidney) beans

2129 ml chicken or vegetable broth

1 small pkg fresh thyme

3 cloves garlic

3 leeks

1 ½ lemons

⅔ cup nutritional yeast flakes

6 slices sourdough bread

1 ½ medium yellow onions

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

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

Trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into thin pieces and place in a medium bowl.

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

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl.

Once the pot is hot, add oil and swirl to coat the bottom. Add leek, thyme, onion, garlic, nutritional yeast, and spices; cook, stirring occasionally, until veggies are tender, 4-5 minutes.

Meanwhile, drain and rinse beans.

When the veggies are tender, add beans and broth to the pot; stir to combine and bring to a boil. Once boiling, reduce to a simmer and cook, stirring occasionally, until veggies and beans are very soft, 8-10 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, drain and roughly chop artichokes.

Once the skillet is hot, add oil and swirl to coat the bottom. Add artichokes, nutritional yeast, pepper, and salt; cook, turning occasionally, until golden and crispy, 4-6 minutes. Remove from heat.

Meanwhile, roughly chop spinach.

When the soup is done, add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat, juice lemons into the pot, and stir to combine the soup.

Toast bread (if desired), then cut in half.

Divide soup between bowls and top with crispy artichokes. Serve with bread and enjoy!

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