Spinach and Leek White Bean Soup recipe

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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
½ cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Nutrition Info

178.9 calories
carbohydrate: 30.6 g
cholesterol: : -
fat: 2 g
fiber: 5.8 g
protein: 9.4 g
saturatedFat: 0.2 g
servingSize: -
sodium: 432.2 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 (1 cup) servings

Recipe Note

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.

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