Spinach and Leek White Bean Soup

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.

Spinach and Leek White Bean Soup