White Bean Soup with Spinach and Leeks

By garciamoss

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

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.