Spinach and Leek White Bean Soup recipe

8 servings

2 teaspoons olive oil

4 leeks, bulb only, chopped

2 cloves garlic, chopped

2 (16 ounce) cans fat-free chicken broth

2 (16 ounce) cans cannellini beans, rinsed and drained

2 bay leaves

2 teaspoons ground cumin

1/2 cup whole wheat 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 chicken 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.