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Lemony Tuscan Artichoke Soup
  • 2 Tbsp extra virgin olive oil
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic (2 if very large) minced or crushed
  • pinch red pepper flakes
  • 28 ounces canned artichoke hearts (2 14-ounce cans) drained and chopped
  • ½ cup marinated sun dried tomatoes, sliced
  • 32 ounces chicken stock or broth*
  • 1 Tbsp lemon juice (½ lemon)
  • salt and fresh cracked black pepper
  • 1 cup packed fresh spinach. Use baby spinach or slice regular spinach into thinner shreds.
  • ½ cup heavy cream
  • 1 cup shredded or grated Asiago or Parmesan cheese
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