If you know J, you probably know she obsesses over spinach artichoke anything. Usually it’s something that has a cheezy flavor or consistency, but this time she whipped up a hearty soup for a cold(ish) Florida night! Protein from the beans, calcium from the spinach, dietary fiber from the artichokes and tomatoes – this dish is more than just spoonfuls of Nomz. (Makes about 4 small-medium bowls)
1- 15oz can quartered or baby artichoke hearts
1- 15oz can black beans
1 large tomato*
2-3 large handfuls of spinach
1 1/2 tbsp garlic powder
1 tbsp onion powder
2 tbsp oregano
Salt & pepper to taste
5-6 cups vegetable broth
First drain the artichokes and black beans, then rinse to remove excess sodium. Dice the tomato*.
In a large pot over medium heat, stir in the artichokes, beans, and tomato. Fold in the spinach next with the spices. Be generous with the salt n’ pepp.
Once the spinach is wilted and starting to darken its color, pour in the veggie broth and stir everything together. Cover and bring to a boil. Serve hot!
*If you want a little extra flavor or just love onions, slice half of a white onion to add in too! You’ll want to sauté this for about 2 minutes with the artichokes and black beans before adding the tomato.