This Artichoke and White Bean Soup recipe is fast, easy, and delicious. It would make the perfect starter for a Valentine's Day meal at home. Served with a sandwich or salad, it would also be great for lunch or a light dinner any day of the year. I hope you all have a very Happy Valentine's Day!
Artichoke and White Bean Soup
1 can (14 oz.) artichoke hearts, rinsed, drained, and chopped fine
1 can (15 oz.) cannellini beans, rinsed and drained
1 clove garlic, minced
1 tsp. extra-virgin olive oil
1 can (14 oz.) reduced-sodium chicken broth
1/2 C. grated Parmesan
salt and pepper to taste
minced fresh dill plus additional grated Parmesan for garnish
Mash or purée the artichokes and beans. Set aside.
Heat the oil in a saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the artichoke/bean mixture and broth, and heat through.
Remove the pan from the heat and purée the soup with an immersion blender. Return to the heat, stir in the cheese, and warm through to melt the cheese. Season with salt and pepper if needed. Garnish with dill and additional cheese. Serves 4.
Notes: The original recipe calls for puréeing the artichokes and beans in a food processor, but I just used a potato masher. I topped this soup with minced dill and more Parmesan cheese, but use whatever toppings you like (different fresh herbs, croutons, crumbled bacon, etc.).
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| A beautiful orchid bouquet for Valentine's Day sent to me by my sweet husband. |
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