Spinach and Leek White Bean Soup

Name: Spinach and Leek White Bean Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 907 grams cannellini beans, rinsed and drained; 907 grams fat-free chicken broth; 2 cloves garlic, chopped; 2 teaspoons ground cumin; 4 leeks, bulb only, chopped; 2 teaspoons olive oil; 8 servings salt and pepper to taste; 473 milliliters packed fresh spinach; 118 milliliters whole wheat couscous

Spinach and Leek White Bean Soup requires approximately 25 minutes from start to finish. One portion of this dish contains around 12g of protein, 2g of fat, and a total of 229 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a soup. If you have bay leaves, salt and pepper, chicken broth, and a few other ingredients on hand, you can make it. 1 person found this recipe to be scrumptious and satisfying. Autumn will be even more special with this recipe. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

Heat olive oil in a large saucepan or soup pot over medium heat.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Sauce Pan

Pot

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.

Ingredients you will need

Cannellini Beans