Creamy Spinach, Artichoke and White Bean Soup

• Gluten free

• Produce

  • 1 can Artichoke hearts
  • 4 cups Baby spinach, fresh leaves
  • 4 cloves Garlic
  • 1 Lemon, Zest of
  • 1 tsp Parsley, fresh
  • 2 cans White beans or cannelini beans, small
  • 1 Yellow onion

• Canned Goods

  • 2 cans (14 ounces each low-sodium chicken broth, low-sodium

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Half & half or heavy cream
  • 1 Parmesan cheese

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 cloves minced garlic
• 1 can (14 ounce) artichoke hearts, drained, rinsed and chopped
• salt and pepper
• 1 teaspoon Italian seasoning
• 2 cans (14 ounces each) low-sodium chicken broth
• 2 cans (14 ounce) small white beans or cannelini beans, drained and rinsed
• 4 cups fresh baby spinach leaves
• ½ cup half & half or heavy cream
• the zest of 1 lemon, just the yellow not the white pith
• 1 teaspoon fresh chopped parsley
• Parmesan cheese, for serving

Directions

• In a large saucepan or Dutch oven heat the oil over medium-low heat. Add the onion, garlic and artichokes - season with salt and pepper. Cook, stirring often about 10 minutes.
• Stir in the Italian seasoning and cook 1 minute.
• Add the broth, beans, spinach, ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a simmer and cook 20 minutes.
• Stir in the half & half, lemon zest and parsley. Season with salt and pepper to taste. Bring back to a simmer for 5 minutes.
• Serve with a sprinkle of Parmesan.