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!
