Spinach and Leek White Bean Soup

Recipe By: BETH4KIDS   Photo By: frank
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.
  • Prep: 10 Minutes
  • |
  • Cook: 15 Minutes
  • |
  • Total: 25 Minutes
  • 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
  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 Information
Reviewed By: christina
delicious and really simple to make
Reviewed By: garden
I used kale instead of spinach,what I had in the garden at the time, it turned out great!
Reviewed By: mspindy
Love this soup. I have made it several times now. Since we are vegetarian, I just substitute veggie broth. Easy, nutritious and tastes great!!