White Bean, Spinach & Couscous Soup Recipe

 
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white bean, spinach & couscous soup

This delicious and easy White Bean, Spinach and Couscous Soup recipe is an exotic spin on a Tuscan tradition, relying on leeks, the mild cousin of the onion, for their subtle flavor, creamy beans for their rich texture, and couscous, with a nutty taste, that makes every trip to the bowl delightful and surprising.

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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He couldn’t ad-lib a fart after a baked-bean dinner.
— johnny carson, on chevy chase

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