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 cans fat-free chicken broth , 16 ounce
- 2 cans cannellini beans , 16 ounce
- 2 bays leaves
- 2 teaspoons ground cumin
- 0.5 cups whole wheat couscous
- 2 cups packed fresh spinach
- salt and pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
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