Lemony Tuscan Artichoke Soup (Printable)
Vibrant Italian soup with artichokes, white beans, and zesty lemon flavors.
# What You 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
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5 to 6 minutes until softened and fragrant.
02 - Stir in minced garlic, dried thyme, oregano, and red pepper flakes. Cook for 1 minute until garlic becomes fragrant, being careful not to burn it.
03 - Add quartered artichoke hearts and drained cannellini beans to the pot. Stir thoroughly to combine with the vegetable base.
04 - Pour in vegetable broth and bring the mixture to a gentle simmer. Cook for 15 minutes, allowing the flavors to meld together and the vegetables to become tender.
05 - Stir in the lemon zest and fresh lemon juice. Season with salt and pepper to taste. Simmer for an additional 2 to 3 minutes to blend the citrus flavors.
06 - Use an immersion blender to partially blend the soup for a creamy-yet-chunky consistency, or leave it entirely chunky if you prefer more texture.
07 - Stir in the chopped fresh parsley. Taste the soup and adjust seasoning with additional salt and pepper if necessary.
08 - Ladle the hot soup into bowls and serve immediately, garnished with extra lemon wedges and grated Parmesan cheese if desired.
# Expert Tips:
01 -
- It comes together in under 45 minutes but tastes like it simmered all afternoon
- The bright lemon finish makes every spoonful feel like sunshine
02 -
- Do not overblend or you will lose the satisfying chunks of artichoke and bean
- The lemon should taste present but not overwhelming, add juice gradually
03 -
- Use a vegetable peeler to remove the tough outer layer of the artichoke hearts if they seem fibrous
- Room temperature broth will help the soup come to temperature more evenly