Spinach Artichoke Soup

Spinach Artichoke Soup

Spinach Artichoke Soup

 

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 medium carrots peeled and chopped
  • 2 celery,  chopped
  • 1/2 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 6 cups vegetable broth
  • 1 cup uncooked orzo
  • 1 can artichoke hearts
  • 2 cups baby spinach, or 1 bunch
  • 1 (15 ounce) can cannellini beans drained and rinsed
  • 1 tablespoon lemon juice from about 1/2 medium lemon
  • 1 tablespoon chopped fresh parsley or 1-2 teaspoons dried
  • 1/4 teaspoon kosher salt
  • 10-12 cranks fresh-ground black pepper

 

Instructions

  • Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat. Add onion and carrots and sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.
  • Stir in broth and bring to a boil. Add orzo, then reduce heat to medium. Simmer for 7-8 minutes, stirring frequently, just until the orzo is tender.
  • Stir in the spinach, beans, artichokes and allow about 1 minute for the spinach to wilt. Add lemon juice, parsley, salt, and pepper. Serve and enjoy!

Comments

Charity Godwin

I found the recipe bland. The directions didn’t address when to cook the celery. I sauted it with the carrots and onions. It was colorful. But lacked flavor. I added Aleppo pepper.

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