Spinach and Leek White Bean Soup recipe
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Ingredients
- 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 ½ cup whole wheat couscous 2 cups packed fresh spinach salt and pepper to taste
Nutrition Info
- 178.9 caloriescarbohydrate: 30.6 gcholesterol: : -fat: 2 gfiber: 5.8 gprotein: 9.4 gsaturatedFat: 0.2 gservingSize: -sodium: 432.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Leek White Bean Soup
Directions
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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.