Recipes 

White Bean, Spinach & Couscous Soup

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White Bean, Spinach & Couscous Soup

 

Ingredients

  • 2 tsp olive oil

  • 2 leeks, rinsed well, white portions chopped and green discarded

  • 2 large garlic cloves, minced

  • 2 tsp ground cumin8 cups chicken broth

  • 3 cups canned white kidney (cannellini) beans, rinsed and drained

  • 2 dried bay leaves

  • 1/2 cup whole-wheat couscous

  • 2 cups fresh spinach leaves, packed tight

  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Heat oil in a large soup pot over medium-high heat. Add leeks and garlic, sautéing 2 minutes or until tender. Stir in cumin. Add broth, white beans and bay leaves. Over high heat, bring to a boil.

  2. Add couscous, reduce heat to low, cover and simmer for 5 minutes.

  3. Remove bay leaves and discard. Stir in spinach and cook until wilted, about 30 seconds. Season with salt and pepper.

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