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

Steps

1. Heat the olive oil in a large Dutch oven; saute the celery, onion, garlic, and red pepper flakes for 5 minutes, stirring often.
2. Add the artichokes, sun-dried tomatoes, chicken stock/broth, and lemon juice. Bring to a simmer; simmer for 5 minutes.
3. Stir in the spinach; allow it to wilt. Add the cream; stir. Bring back to a simmer. Add salt and pepper, to taste.