Recipe courtesy of Martha Condra for Holistic Christian Life.
Ingredients
2 tbsp
Olive Oil, Extra Virgin
2/3 cup
White onion
(chopped)
397 gm
Frozen artichoke
(thawed (*I use; 14-ounce bag; artichoke heart from Trader Joe's. If that's unavailable; look for frozen ones at the regular grocery. They're approximately 9-ounce packages; but any reserved ones can be used for another recipe.))
4 cup
Vegetable stock/broth
2 cup
Water
1 can (19oz)
Cannellini beans, canned
((drained and rinsed))
1 medium
Lemon
(juice of)
1/2 tsp
Herbes de provence
1/2 tsp
Salt
((or more to taste))
1/2 tsp
Black pepper
(to taste)
Instructions
Heat oil in a large saucepan or Dutch oven. Add onion, salt and pepper. Cook over medium heat until onion is softened and lightly browned, stirring frequently, about 8 minutes. Stir in artichoke hearts and cook about 5 minutes. Add stock, water, and beans. Bring to a boil. Reduce heat and simmer about 20 minutes, or until vegetables and beans are soft. Add more water, if needed. Taste and adjust seasonings. Remove a few artichokes with a slotted spoon; set aside. Carefully blend soup until smooth (an immersion blender can work, but I think my regular blender produces a better texture). Return soup to heat; stir in reserved artichoke hearts, lemon juice, and herbs.
