BEAN*****Artichoke & White Bean Soup

By Unblond1

Very very good AND quick and easy! Makes a super lunch for me for work - serve hot or cold.

Ingredients

• 4 servings
• 1 14-ounce can artichoke hearts, drained
• 1 large can Cannellini Beans, drained
• 1 leek, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. extra-virgin olive oil
• 2 1/2 cups chicken broth, plus more as required
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig sage
• 2 tbsp. fresh basil chiffonade and/or mint
• sea salt & pepper d'Espellette to taste

Details

Servings 4

Preparation

Step 1

* *Heat* oil in a saucepan over medium heat. *Add* leek and onion and sauté until fragrant, *adding* garlic for last 30 seconds. *Add* the drained beans and the artichokes and the herb sprigs (except the basil) and chicken broth. *Bring* to a boil and reduce heat to a medium simmer, until chokes start to fall apart, adding more broth if necessary - about 1/2 hour. *Season* with salt and pepper and set aside to cool.

* *Puree* with stick blender or in large blender (for premium texture), adding basil and mint and more broth as necessary to attain thick and creamy consistency. (Don't forget it thickens as it sits in the fridge.

*Serve* drizzled with some olive oil (even better, paprika or basil flavoured olive oil) or some *yogurt* mixed with some grated lemon rind or chopped preserved lemon and a pinch of salt and pepper. Could top with some homemade croutons as well and a bit of grated, quality cheese.

I love it cold.

Nutrition Facts
4 Servings - 1 1/4 cups each

Calories 220.1
Total Fat 4.2 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 729.7 mg
Potassium 584.2 mg
Total Carbohydrate 31.2 g
Dietary Fiber 8.0 g
Sugars 1.9 g
Protein 11.1 g