Spinach and Leek White Bean Soup with Couscous

[Guest guest]

Spinach and Leek White Bean Soup

 

2 teaspoons olive oil

4 leeks, bulb only, chopped

2 cloves garlic, chopped

2 16 ounce cans vegetable broth or homemade

2 16 ounce cans cannellini beans, rinsed and drained

2 bay leaves

2 teaspoons ground cumin

1/2 cup couscous

2 cups packed fresh spinach

salt and pepper to taste

 

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 vegetable 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.