Creamy White Bean and Greens Soup

Popping with flavors from dill and artichokes, this creamy and chunky (not heavy!) soup is simply delightful! Make once and eat for a few days! I have also added a good amount of greens to this - what a great way to get those in! Because let's be real, do you really want a salad when it's 45-degrees outside?

Ingredients

italian blend seasoning

Setup

1 white onion, chopped small
3 carrots, diced
1 bunch of bok choy, remove the clean white stalk ends from the greens and dice, save greens for later
1 large shallot, diced
1 large Yukon or Russet potato, peeled and diced
1 1/2 cups of frozen or canned artichokes, chopped
2 14 ounce cans (3 cups) cooked white beans (cannellini or white navy)
2 tablespoons of your favorite Italian blend seasoning (preferably sodium free because this is 2TBS)
2 teaspoons dried dill
4 cups of vegetable broth
Pinch red pepper flakes (optional)
freshly ground black pepper to taste
1 8oz bag of baby spinach
lemon

Directions

To a pre-heated large stock pot or Dutch oven, add the onion, carrots and bok choy stalks. Bring your heat down to medium/high and continually stir the vegetables. Have a small cup of water or broth off to the side to deglaze if you experience some browning on the surface of the pot. This add a lot of flavor to your soup!

After about 4-5 minutes, add the shallot and continue to stir for another 2 minutes.

Add the potato, artichokes, white beans, and herbs. Coat the beans and vegetables well with the herbs and then add the broth.

Cover and bring to a boil and then down to a simmer. Cook for 20 minutes.

Using an immersion blender, blend half of the soup so that it is both creamy and chunky - yum! Alternatively, scoop the soup out and transfer to a blender.

Add in the spinach and allow it to wilt, it should take just a few minutes.

Taste and season as needed. Scoop into a bowl and squeeze a little fresh lemon juice on top. Stir and enjoy!

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