Name: Lemony Tuscan Artichoke Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tuscan
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 (14 oz) can artichoke hearts, drained and chopped; 1 (15 oz) can cannellini beans, drained and rinsed; 1 small russet potato, peeled and diced; 4 cups vegetable broth; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); Juice and zest of 1 lemon; 2 cups fresh spinach or kale, chopped; Salt and black pepper, to taste; Fresh parsley, for garnish

A comforting and zesty bowl of Lemony Tuscan Artichoke Soup is exactly what I reach for when I want something light yet satisfying. With creamy cannellini beans, tender artichoke hearts, fresh greens, and a bright burst of lemon, this Tuscan-inspired soup brings a rustic, homey charm to the table. It’s easy to make, nourishing, and layered with flavors that warm me from the inside out.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 medium onion, diced

1 (14 oz) can artichoke hearts, drained and chopped

3 cloves garlic, minced

1 (15 oz) can cannellini beans, drained and rinsed

1 small russet potato, peeled and diced

4 cups vegetable broth

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes (optional)

Juice and zest of 1 lemon

2 cups fresh spinach or kale, chopped

Salt and black pepper, to taste

Fresh parsley, for garnish

Directions

I start by heating olive oil in a large pot over medium heat, then sauté the diced onion until it’s soft and translucent, about 5 minutes. Next, I stir in the garlic and let it cook for another minute or two, just until fragrant.

Once the aromatics are ready, I add the artichoke hearts, cannellini beans, diced potato, vegetable broth, thyme, oregano, and a pinch of red pepper flakes if I want a little kick. I bring it all to a boil, then reduce the heat and let it simmer gently for about 20 minutes, until the potatoes are fork-tender.

To get that creamy texture without losing all the chunky goodness, I use an immersion blender to partially blend the soup—or sometimes I transfer half to a blender, then stir it back in. After that, I stir in the lemon juice, zest, and the chopped greens. I simmer everything for another 5 minutes, just until the greens wilt.

A final seasoning with salt and pepper, a sprinkle of fresh parsley, and it’s ready to serve.

Servings and timing

Servings: 4

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Calories per serving: 185 kcal

Variations

I sometimes swap out the cannellini beans for chickpeas for a slightly firmer texture. If I’m out of fresh greens, frozen spinach works just as well. For a richer flavor, I’ve also added a spoonful of nutritional yeast or a swirl of cashew cream just before serving. And when I want to bulk it up, I toss in cooked quinoa or orzo for extra heartiness.

Storage/Reheating

I let the soup cool completely before storing it in an airtight container in the fridge—it keeps well for up to 4 days. It also freezes beautifully, so I like to portion it out and freeze individual servings for up to 3 months. To reheat, I warm it gently on the stove or in the microwave, stirring occasionally to bring back the creamy consistency.

FAQs

How do I make this soup creamier without adding dairy?

I blend part of the soup using an immersion blender, which thickens it naturally thanks to the beans and potatoes. No cream needed.

Can I use frozen artichoke hearts instead of canned?

Yes, I can. I just thaw them first and give them a quick chop—they work great in this soup.

What other beans can I use if I don’t have cannellini?

I’ve tried great northern beans and even navy beans. They all blend well and keep the texture smooth.

Is this soup freezer-friendly?

Absolutely. I portion it into freezer-safe containers and freeze it for up to 3 months. It reheats beautifully on the stove.

Can I use lemon juice from a bottle?

I could, but I find fresh lemon juice and zest really elevate the flavor in a way bottled juice just can’t.

Conclusion

This Lemony Tuscan Artichoke Soup is everything I want in a cozy, nourishing meal: easy to make, naturally wholesome, and packed with bold, bright flavors. Whether I’m winding down on a weeknight or prepping ahead for the week, it’s a soup that always hits the spot. It’s rustic, vibrant, and wonderfully comforting—just like Tuscany in a bowl.

Recipe:

Lemony Tuscan Artichoke Soup

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Author: Sophia
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegan

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Description

This Lemony Tuscan Artichoke Soup is a cozy, plant-based soup featuring creamy cannellini beans, tender artichoke hearts, and fresh greens, brightened with lemon juice and zest. It’s nourishing, flavorful, and naturally vegan and gluten-free—perfect for a light yet satisfying meal.