White Bean, Spinach and Couscous Soup
A hearty and nutritious soup combining white beans, fresh spinach, and whole-wheat couscous for a comforting meal.
Ingredients
Oil
- 2 tsp olive oil
Leeks
- 2 pieces leeks, rinsed and chopped (white parts only)
Garlic
- 2 cloves garlic cloves, minced
Ground Cumin
- 2 tsp ground cumin
Chicken Broth
- 8 cups chicken broth
White Kidney Cannellini Beans
- 3 cups canned white kidney cannellini beans, rinsed and drained
Bay Leaves
- 2 dried bay leaves
Whole-Wheat Couscous
- 0.5 cups whole-wheat couscous
Fresh Spinach Leaves
- 2 cups fresh spinach leaves, packed
Salt and Pepper
- to taste Kosher salt and freshly ground black pepper
Instructions
- Heat oil in a large pot over medium-high heat.
- Add leeks and garlic, sauté until tender, about 2 minutes.
- Stir in cumin, then add broth, beans, and bay leaves. Bring to a boil.
- Add couscous, reduce heat, cover, and simmer for 5 minutes. Remove bay leaves.
- Stir in spinach until wilted, season with salt and pepper, then serve.
Notes
For extra flavor, add a squeeze of lemon before serving.