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Soup doesn’t always have to be a long and involved process. I love quick and easy soup recipes using things I normally have stocked away in my pantry and fridge – that’s what being the LeftoverQueen is all about, right? I love spending hours experimenting in the kitchen but sometimes even I am in a rush and need a quick but healthy meal. To me soup is the opposite end of the coin from salad – both use lots of veggies and healthy ingredients – just one is hot and one is cold. Here is one of those easy, healthy and delicious recipes straight from the pantry!

INGREDIENTS:

2 TBS olive oil
1 medium Spanish onion, chopped
1 10 oz. package of frozen artichokes, rinsed
1 clove of garlic, sliced
2 15 oz. cans Cannelini or Northern Beans
2 cups vegetable broth
juice from half a lemon
salt & pepper to taste

METHOD:

In a stock pot heat the olive oil and add the onions, artichokes and garlic. Saute until onions are soft. Season with salt and pepper. Add beans and stir. Add broth and lemon juice, stir and scrape the bottom of the pot. Salt & pepper to taste. Bring to a boil and then simmer on low for 20 minutes. Put contents of pot into a blender and blend until smooth. Serve with a drizzle of good quality extra virgin olive oil and a slice of crusty bread.