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White Bean Soup with Spinach and Leeks


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Rate this recipe 4.4/5 (5 Votes)


  • 1 lb dried white beans pre-soaked over night, or two cans of white beans, rinsed and drained
  • 2 tablespoons of olive oil
  • 4 leeks, chopped
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 2 teaspoon paprika
  • 2 bay leaves
  • 1/2 cup whole wheat couscous
  • 2-3 cups fresh spinach leaves
  • Salt and pepper to taste
  • 4-6 cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid


Adapted from


Step 1

Heat oil in 6qt dutch oven or large pot over medium high heat. Add leeks, garlic and saute for 2-4 minutes. Add cumin and paprika and stir. Add bay leaves, beans and water. Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dry beans you will need about 1 hour at least, sometimes more)

Add couscous and cook for another 3-5 minutes. Remove bay leaves and turn of the heat. Stir in the spinach and season to taste.


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