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White Bean Soup with Spinach and Leeks

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • 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

Details

Adapted from eatgood4life.com

Preparation

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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