Spinach and Leek White Bean Soup

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. 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.