Spinach and Leek White Bean Soup
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
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2 teaspoons olive oil
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4 leeks, bulb only, chopped
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2 cloves garlic, chopped
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2 (16 ounce) cans fat-free chicken broth
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2 (16 ounce) cans cannellini beans, rinsed and drained
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2 bay leaves
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2 teaspoons ground cumin
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1/2 cup whole wheat couscous
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2 cups packed fresh spinach
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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.