Creamy Cannellini Bean, Leek & Artichoke Soup

(with blended broccoli leaves or spinach)

⏱ Total Time

• Using dried beans: ~2½–3½ hours

• Using canned beans: ~45–60 minutes

• Active prep time: ~20–25 minutes

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Ingredients

• 1 cup dried cannellini beans (or 2 cans, drained & rinsed)

• 1 sprig fresh thyme

• 1 bay leaf

• 3 garlic cloves

• 1 tbsp olive oil or avocado oil

• 2 (8-oz) jars artichoke hearts, drained

• 1 white or yellow onion, diced

• 3 leeks, cleaned and sliced

• 8–10 cups vegetable or chicken broth

• 4 broccoli leaves (or 1 bunch spinach)

• 1 tbsp garlic powder

• Salt & pepper, to taste

• 1 cup shredded sharp cheddar

• Optional: 1 cup heavy cream (for extra creaminess)

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Step-by-Step Instructions

1️⃣ Cook the Beans (Skip if Using Canned)

Time: 2–3 hours

1. Add dried cannellini beans to a medium pot.

2. Cover with water by 2–3 inches.

3. Add bay leaf, garlic cloves, and thyme.

4. Cover and simmer gently on low for 2–3 hours, until beans are tender.

5. Drain beans, reserving the bean cooking liquid (optional, for added flavor).

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2️⃣ Build the Soup Base

Time: 10–12 minutes

1. In a large stock pot or Dutch oven, heat olive oil over low–medium heat.

2. Add diced onion and sliced leeks.

3. Sauté slowly until soft and lightly sweetened (about 8–10 minutes).

4. Pour in broth and bring to a gentle simmer.

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3️⃣ Blanch & Blend the Greens

Time: 5 minutes

1. Bring a small pot of water to a boil.

2. Add broccoli leaves (or spinach) and blanch for 1 minute.

3. Transfer immediately to a blender.

4. Add:

   • ~½–1 cup broth from the soup pot

   • 1 tablespoon garlic powder

   • A small scoop of the sautéed onions & leeks

5. Blend until smooth and vibrantly green.

6. Pour the blended greens back into the soup pot.

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4️⃣ Finish the Soup

Time: 15–20 minutes

1. Add cooked beans and artichoke hearts to the soup.

2. Stir in garlic powder, salt, and pepper.

3. Simmer gently for 10–15 minutes.

4. If using:

   • Add cheddar cheese and stir until melted

   • Add heavy cream for a richer texture

5. Adjust seasoning to taste.

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5️⃣ Serve

• Finish with a robust drizzle of olive oil

• Optional: homemade croutons or toasted bread for crunch

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Optional Flavor Boost (Bonus Tip)

For extra depth:

• Slow-cook a whole chicken with ~8 cups vegetable broth in a Dutch oven.

• Use that broth instead of regular broth in the soup.

• Shred some of the chicken and add it to the finished soup for a heartier meal.

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Nutrition Facts: Broccoli Leaves (Raw, Approx. per 1 cup chopped)

• Calories: ~25

• Protein: ~2.5 g

• Fiber: ~2 g

• Vitamin A: ~90% DV

• Vitamin C: ~60% DV

• Calcium: ~10% DV

• Iron: ~6% DV

• Potassium: ~230 mg

✨ Broccoli leaves are more nutrient-dense than the florets, with higher vitamin A and calcium—such a beautiful “waste-not” ingredient.