Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- 2 cans (14 oz each) artichoke hearts, drained and chopped
- ½ cup sun-dried tomatoes, sliced
- 32 oz chicken stock or vegetable broth
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt and freshly cracked black pepper, to taste
- 1 cup fresh spinach or kale, chopped
- ½ cup heavy cream or dairy-free alternative
- 1 cup grated Parmesan or vegan cheese alternative
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add the diced onion, celery, garlic, and red pepper flakes. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Stir in the chopped artichoke hearts and sun-dried tomatoes. Pour in the chicken stock or vegetable broth, and add the lemon juice and zest. Bring to a gentle boil, then lower the heat and let it simmer for about 10 minutes.
- Add chopped spinach or kale and stir until the greens wilt. Pour in the heavy cream and continue to simmer for an additional 5 minutes. Adjust seasoning with salt and pepper.
- Turn off the heat and stir in the grated Parmesan or vegan cheese until it melts smoothly into the soup. Serve hot, garnished with extra cheese or fresh herbs.
Notes
Pairs well with crusty bread or a simple green salad. Can be stored in the fridge for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: soup, artichoke, lemon, Tuscan, healthy, vegetarian