Easy Lemony Tuscan Artichoke Soup
Description
This yummy, easy soup can be on the table in 30 minutes. It's made with canned artichokes, some fresh veggies, chicken or vegetable stock, lemon juice, and a tiny bit of heavy cream. It'll be one of your go-to soups and is even better the next day.
Ingredients
2 T. extra virgin olive oil
3 stalks celery, diced
1 medium yellow onion, diced
4 cloves garlic, minced
pinch red pepper flakes
28 oz. canned artichoke hearts, drained and chopped
1/2 c. marinated sun-dried tomatoes, sliced
32 oz. vegetable or chicken stock
1 T. lemon juice from 1/2 lemon
salt and freshly ground black pepper
1 c. packed fresh baby spinach
1/2 c. heavy cream
1 c. shredded or grated Asiago or Parmesan cheese
Directions
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Heat the olive oil in a large Dutch oven; saute the celery, onion, garlic, and red pepper flakes for 5 minutes, stirring often.
Add the artichokes, sun-dried tomatoes, chicken stock/broth, and lemon juice. Bring to a simmer; simmer for 5 minutes.
Stir in the spinach; allow it to wilt. Add the cream; stir. Bring back to a simmer. Add salt and pepper, to taste.
Remove from the heat; stir in the cheese.
Serve topped with a little more cheese and some black pepper.
6-8 servings.