Lemony Tuscan Artichoke Soup (Printable version)

Vibrant Tuscan-style soup with tender artichokes, creamy cannellini beans, and bright citrus flavors.

# List of ingredients:

→ Vegetables & Aromatics

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced
06 - 1 lemon, zested and juiced

→ Artichokes & Beans

07 - 2 (14-ounce) cans artichoke hearts, drained and quartered
08 - 1 (15-ounce) can cannellini beans, drained and rinsed

→ Liquids

09 - 4 cups vegetable broth

→ Herbs & Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons chopped fresh parsley

→ Garnish

15 - Extra lemon wedges
16 - Grated Parmesan cheese

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 5–6 minutes, or until softened.
02 - Stir in garlic, dried thyme, oregano, and red pepper flakes. Cook for 1 minute, until fragrant.
03 - Add artichoke hearts and cannellini beans. Stir to combine evenly with the vegetable mixture.
04 - Pour in vegetable broth. Bring to a simmer and cook for 15 minutes, allowing flavors to meld together.
05 - Stir in lemon zest and juice. Season with salt and pepper. Simmer for 2–3 more minutes to infuse flavors.
06 - Using an immersion blender, blend the soup partially for a creamy-yet-chunky texture, or leave it entirely chunky if preferred.
07 - Stir in fresh parsley. Taste and adjust seasoning if necessary. Serve hot, garnished with extra lemon wedges and Parmesan cheese if desired.

# Expert Advice:

01 -
  • Its the kind of soup that makes you feel virtuous for eating vegetables while secretly tasting rich enough to crave
  • The bright lemon finish transforms humble ingredients into something restaurant worthy
  • This recipe welcomes substitutions so freely youll make it your own without even trying
02 -
  • Artichokes can turn slightly brown when exposed to air but dont worry the lemon juice prevents this and flavor remains unchanged
  • Blending hot soup requires caution always remove the pot from heat and vent your blender or use an immersion blender directly in the pot
  • This soup actually tastes better the next day as flavors have more time to develop and marry together
03 -
  • Use a microplane or fine grater for the lemon zest to avoid bitter white pith in your soup
  • Room temperature vegetables sauté more evenly than cold ones straight from the refrigerator
  • If your broth is particularly salty start with less added salt and adjust at the very end

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