Recipe description
September 27, 2026
Artichoke Adzuki Bean Soup with Fresh Basil
A fiber-rich, plant-forward soup with artichoke, adzuki beans, and fresh basil.
High Fiber
Plant Based
Whole Grains
91%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber and plant-based protein from adzuki beans and artichokes.
- Includes polyphenol-rich olive oil, garlic, onion, black pepper, and fresh basil.
- A practical, satisfying soup with diverse minimally processed plant ingredients.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Artichoke
2
cup
Bean, brown
1
cup
Onion
1
piece
Garlic
2
clove
Vegetable broth
4
cup
Oil, olive
1
tablespoon
Basil
3
tablespoon
Salt
1
teaspoon
Black pepper
1
teaspoon
Instructions
1
Rinse the adzuki beans and simmer them in water until tender, about 40 minutes; drain and set aside.
2
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3
Stir in the minced garlic and cook for another minute until fragrant.
4
Add the artichoke hearts and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5
Add the cooked adzuki beans and season with salt and black pepper. Simmer for 5 more minutes.
6
Blend part of the soup if a creamier texture is desired, or leave it chunky.
7
Ladle into bowls and top with fresh basil before serving.
More Recipes For Your Gut
Nutrition
470 kcal
Calories
23 g
Protein
78 g
Carbohydrates
19 g
Fiber
9 g
Sugar
9 g
Fat
1.5 g
Saturated fat
3.0 g
Salt
FAQ
What type of adzuki beans should I use?
Use dried adzuki beans, rinsed and simmered until tender. If using canned cooked beans, rinse and add them during the final 5 minutes.
Can I use canned or frozen artichoke hearts?
Yes. Drain and rinse canned artichoke hearts, or thaw frozen hearts before adding them to the soup.
Is this artichoke adzuki bean soup vegan?
Yes, when prepared with vegetable broth, all the listed ingredients are plant-based.
Is this soup gluten-free?
The listed ingredients are naturally gluten-free, but check the vegetable broth label for possible gluten-containing additives.
How can I make the soup creamier?
Blend part of the soup with an immersion blender, leaving some beans and artichokes whole for texture.
How many servings does this recipe make?
The recipe makes 2 servings. Multiply the ingredients to prepare more portions.
How should I store and reheat the soup?
Store it in a covered container in the refrigerator for up to 3 days. Reheat it thoroughly on the stovetop or in the microwave.
Does this soup provide dietary fiber?
Yes. Adzuki beans and artichokes contribute dietary fiber, making this a fiber-rich meal. Increase fiber gradually if your usual intake is low.
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