Spinach and Leek White Bean Soup
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Spinach and Leek White Bean Soup
| Mon, 12-10-2007 - 9:17pm |
Spinach and Leek White Bean Soup
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Yields: 8 servings
"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.
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
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste
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.



Do you think this recipe would be just fine without the couscous?
This sounds so good! A great alternative to potato leek soup. I was thinking the same thing about pureeing (I have no idea how to spell that) it before serving. I think it would be better that way. I'll try this as soon as I get to the store to get beans!
Katy,
I made this today and it is DELICIOUS!! I pureed it and added about 1/2 of the couscous. It's a very thick, creamy soup. Yum!
Thanks for the review Karen! I've been meaning to welcome you back. The board wasn't the same without you!
Aw, thanks Katy! I've missed the board. Needed to get away, now I REALLY need to be back. The support of all you wonderful friends really helps!