Spinach and Leek White Bean Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 |
1/2 cup whole wheat couscous |
2 cups packed fresh spinach |
salt and pepper to taste |
Directions:
1. 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.
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