Spinach and Leek White Bean Soup
Spinach and Leek White Bean Soup
INGREDIENTS
- 2 teaspoons olive oil
- 4 leeks, bulb only, chopped
- 2 cloves garlic, chopped
- 2 (16 ounce) cans vegetable 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
- 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.
2 comments:
I love leeks and spinach in soup. Couscous is a great idea I've never tried. I make a big pot of soup every week for lunches. I'll have to try this one next week - thanks!
I forgot to mention that I didn't have couscous on hand so I used Quinoa instead. It could probably use a bit more liquid with the Quinoa because it just kept soaking up the liquid after I made it and the left overs have to have extra stock added to them or it's more of side dish than a soup. :)
Post a Comment