White Bean & Artichoke Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I only like soups when they are blended; this one is a wonderful orange color. This recipe was inspired by a recipe in Vegan with a Vengeance. Ingredients:
1 tablespoon olive oil |
2 cups vegetable broth (or 1 cube vegetable bouillon dissolved in 2 cups hot water) |
2 cups small white beans (canned or cooked) |
1 (13 ounce) jar artichoke hearts, chopped (packed in water, drained) |
1 roasted red pepper, chopped and drained (packed in water) |
1/2 medium onion, chopped |
4 garlic cloves, minced |
lemon juice (one small lemon's worth) |
2 sage leaves, chopped |
1 bay leaf |
1/2 teaspoon salt |
black pepper |
Directions:
1. In a stockpot over medium-high heat, sauté onion in the olive oil until translucent (approx. 3-5 minutes).
2. Add the pepper, artichoke hearts, garlic, salt, roasted red pepper, sage, and bay leaf. Stir for 1 minute.
3. Add the vegetable broth and beans. Bring to a boil.
4. Reduce heat and simmer for five minutes or until the beans are heated through. In batches, transfer soup to a blender and puree until smooth, or use an immersion blender right in the pot.
5. Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste.
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