Artichoke and Cannellini Bean Soup

Serving Size: 6 | Prep Time: 10 min | Cooking Time: 50 minutes

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Cannellini beans is my answer for hearty and creamy soups without using heavy cream.

Ingredients

• 1 bag frozen artichoke (12 oz) or about 1-2 cups.

• 1 head of garlic

• 2 tbs olive oil

• 4 cups cooked cannellini beans

• 1 tsp dried thyme

• 1/4 cup nutritional l yeast (optional)

• 2 tsp salt or to taste

• 2 - 3 cups of water

• black pepper

Directions

1. Remove frozen artichokes from bag and place in a strainer while they thaw (about 10 minutes) .

2. Preheat oven to 400°F and line a baking sheet.

3. Pat dry the artichokes and place them on the sheet. Drizzle them with olive oil.

4. Cut the top of one head of garlic, place it in a tin foil, add olive oil and close the foil and add it to the draw.

5. Roasted for about 35 minutes.

6. Let them cool. When cool, you can put them in the fridge and save for later to cook.

7. In a blender, add the roasted garlic, 80% of the artichokes, and cooked cannellini beans along with thyme, salt, nutritional yeast, and water.

8. Blend until smooth.

9. Transfer to a heavy bottomed pot and heat up.

10. Serve with the leftover artichokes and sprinkle with a bit of lemon juice if you prefer.

Notes

I like to do a bunch of roasting at once and cook the dish for later. This is a great dish to prepare before hand. I like to eat the soup with a sandwich or a in this picture, I make an artichoke burrito.