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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 179 Calories

Ingredients

• salt and pepper to taste
• 2 teaspoons olive oil
• 2 bay leaves
• 2 cloves garlic, chopped
• 2 teaspoons ground cumin
• 4 leeks, bulb only, chopped
• 2 (16 ounce) cans fat-free chicken broth
• 2 (16 ounce) cans cannellini beans, rinsed and drained
• ½ cup whole wheat couscous
• 2 cups packed fresh spinach

Recipe Instructions

Step 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.