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?



  • 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


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!


Do you know about our STREAMING PLUS membership? 

Our membership is built like a streaming service - you get a full library of plant-based cooking classes to watch whenever you want. PLUS, you gain access to upcoming interactive virtual cooking classes and a monthly accountability group call.

As a member you get:

  • Complete library of all past virtual classes - stream them whenever you’d like!
  • Free access to upcoming virtual classes
  • Library of easy and quick recipes: 100 and growing
  • Access to private Facebook group
  • Monthly accountability check-in and support group Zoom call with Caryn
  • Quarterly “Ask the Doc” call with Dr. Jim Loomis, our Medical Director
  • 20% off all virtual multi-week programming
  • A community of support

To learn more, please visit us here.



Like this? Share it!

How did this recipe work out?

Leave a Reply

(Your email will not be publicly displayed.)

Captcha Code

Click the image to see another captcha.