Monday, April 30, 2007

Spinach and Leek White Bean Soup

Spinach and Leek White Bean Soup


  • 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


  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.


The Anonymous Mama said...

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!

Laura said...

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. :)