White Bean, Artichoke & Sage Soup with Lemon

White Bean, Artichoke & Sage Stew with Lemon

A bright, comforting, Sattvic-leaning meal for two

Ingredients

• 1 can (or about 1.5 cups cooked) white beans, drained and rinsed

• 1 cup artichoke hearts, roughly chopped

• 2 cups vegetable or chicken stock

• Zest of 1 lemon

• 1 tablespoon lemon juice (more to taste)

• 1 teaspoon ground coriander

• 1 tablespoon fresh sage, finely chopped (plus extra leaves for garnish)

• 1 tablespoon olive oil or ghee

• Salt and pepper to taste

Step-by-Step Directions

1. Warm the aromatics

Heat the olive oil or ghee in a medium pot over medium heat. Add the chopped sage and coriander. Let them gently sizzle for 30–45 seconds until fragrant. This blooms the spices and releases the sage’s grounding qualities.

2. Add the artichokes

Stir in the chopped artichoke hearts and sauté for 2–3 minutes to soften and absorb the aromatics.

3. Add beans and stock

Add the white beans and pour in the stock. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.

Blend the soup with a handheld blender until smooth and creamy.

4. Brighten with lemon

Stir in the lemon zest and juice. Taste and adjust: more lemon for brightness, more sage for depth, or a pinch of salt to round the flavors.

5. Serve

Ladle into bowls and top with a few fresh sage leaves or a drizzle of olive oil. Serve with warm sourdough, quinoa, basmati rice, or grilled radicchio salad-HERE

Ayurvedic Notes

• Tri-doshic: White beans, artichokes, and sage create a balanced, grounding profile suitable for all constitutions.

• Sattvic: Gentle spices and clean flavors support clarity and ease.

• Optional Rajasic lift: Add a pinch of black pepper or a sliver of fresh ginger for subtle stimulation.