Description
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I’ve been making this soup for years, but I really craved it when I was pregnant with my fourth child.
Ingredients
- 2 teaspoons olive oil
- 4 leeks, bulb only, chopped
- 2 cloves garlic, chopped
- 2 (16 ounce) cans fat-free chicken broth
- 2 (16 ounce) cans cannellini beans, rinsed and drained
- 2 bay leaves
- 2 teaspoons ground cumin
- ½ cup whole wheat couscous
- 2 cups packed fresh spinach
- salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender
- about 5 minutes. Stir in the chicken broth
- cannellini beans
- bay leaves and cumin. Bring to a boil
- then reduce the heat to low
- and stir in the couscous. Cover
- and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 8