Spinach Leek and White Bean Soup

I am a year round soup loving girl. I don’t care if it is scorching hot or bitter cold, I love soup! I know not everyone feels that way, so I am sharing this soup that packs on the nutrients but is a light and flavorful soup. It is an easy weeknight soup that is perfect all year round, but acceptable for the summertime as well.

I will be the first to admit that this soup does not photograph very good. Nonetheless, I can assure you that it full of flavorful goodness. Top it with some grated Parmesan cheese and a side of crusty bread, and you can call it a meal!

Print Recipe

Spinach Leek and White Bean Soup

A light and nutritious soup that taste delicious.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Soup

Servings: 8

Ingredients

• 1 T olive oil
• 4 leeks the white and light green part only, chopped and thoroughly rinsed
• 2 cloves garlic chopped
• 6 cups vegetable broth
• 2 15.5- oz cans cannellini beans rinsed and drained
• 1 bay leaf
• 1 t ground cumin
• 1/4 t red pepper flakes
• 4 cups fresh spinach
• 1 cup whole wheat couscous + 1 1/2 cups water
• salt and pepper to taste

Instructions

• Prepare the couscous: Pour the water in a medium sauce pan and bring to a boil. Once water is boiling, pour in the couscous and stir. Remove from heat and cover. Let it sit covered until the couscous absorbs all the water (about 10 minutes)
• Prepare the soup:
• Heat olive oil in a large saucepan over medium heat. Add the chopped leeks and saute until tender, about 5 minutes. Add the garlic and saute for 30 seconds.
• Pour in the vegetable broth, beans, bay leaf, cumin and red pepper flakes. Stir and bring to a simmer.
• Once simmering, stir in the spinach. Allow the spinach to cook down.
• Season with salt and pepper.
• Your soup is now ready to serve.
• Scoop some of the prepared couscous into individual bowls. Add soup over the couscous and give it a stir.
• Enjoy!

Notes

Top with Parmesan cheese!

Recipe adapted from: Allrecipes