Begin by prepping your veggies so they are all ready. Drain your artichokes, dice an onion, mince your garlic, and chop your spinach.

Then rinse and drain your white beans. You can stop here and put the beans in whole, or transfer them to a high powered blender, or use a hand-held blender or even the back of spoon to mash/puree them. I used my hand-held blender and it worked well.

In a large, non-stick skillet, heat about a tablespoon of oil over medium high heat. Then add the onions and garlic, and sauté for a minute. Add the artichokes in and stir them around. Finally add the spinach and use tongs to help fold the spinach in. Once it’s wilted, transfer the sautéed vegetables to a large stock pot.

To the pot add the pureed beans, cream cheese, stock or broth, and salt and pepper to taste. Stir it all together and heat the soup over medium-low for about 20 minutes.

Once the soup is heated through, taste it and add Jalapeño Tabasco, salt and pepper to taste. Note that the tabasco won’t make the soup spicy, but will add a nice flavor to it. Then serve topped with another dash or two of tabasco, freshly ground pepper, and a squeeze of fresh lemon juice to brighten the flavors. Enjoy!