Lemony Tuscan Artichoke Soup (Printable)
A vibrant Italian soup featuring artichokes, white beans, and herbs in a lemon-infused broth.
# What You'll Need:
→ 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
# Step-by-step:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 5–6 minutes until softened and translucent.
02 - Stir in garlic, dried thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add quartered artichoke hearts and drained cannellini beans to the pot. Stir well to combine with the aromatic vegetable base.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook for 15 minutes, allowing flavors to meld together and vegetables to become tender.
05 - Stir in lemon zest and juice. Season with salt and freshly ground black pepper. Continue simmering for 2–3 minutes to integrate the bright citrus notes.
06 - Using an immersion blender, partially blend the soup to create a creamy-yet-chunky consistency. Alternatively, leave entirely chunky or blend completely smooth based on preference.
07 - Stir in fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Ladle hot soup into bowls. Garnish with extra lemon wedges and grated Parmesan cheese if desired.
# Expert Advice:
01 -
- Its comes together in under an hour with mostly pantry staples
- The lemon brightens everything without overpowering the earthy artichokes
- You can make it completely vegan or add a swirl of cream for richness
02 -
- Immersion blending is messy, tilt the pot slightly and keep the blade fully submerged
- Add the lemon at the end, otherwise the acid can inhibit the beans from softening
03 -
- Buy artichokes packed in water, not oil, for the cleanest flavor
- Room temperature ingredients blend more evenly than cold ones