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Spinach and Leek White Bean Soup
Recipe courtesy of allrecipes.com, adapted
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth.
Prep Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Makes:
8 Servings
8 Servings
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
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
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.
Nutritional Information
Based on 1/8 of recipe, Total Fat 2g (Saturated Fat 0.2g), Cholesterol 0mg, Sodium 378mg, Potassium 223mg, Total Carbohydrates 30.6g, Dietary Fiber 5.9g, Protein 9.4g, Sugars 2g, Vitamin A 11%, Vitamin C 14% and Calcium 11% of the Recommended Daily Values
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