I know you, may want to call me crazy when it is beyond hot outside and all I could think about making for dinner was soup. This spinach, leek and white bean soup is so worth the overheating and extra sweating. It is a healthy and hearty soup. It is easily made vegetarian by substituting vegetable broth for the chicken broth if you desire. Plus, it is very simple to make. Leeks have a mild onion-like flavor, usually added to give flavor to soup stocks. The first time you buy leeks, it is impressive how large they are, but understand you only use the bulb end (or the white part). I also realized while making this what a beautiful vegetable a leek can be. Again, call me crazy, but while taking pictures of the leeks they reminded me of a bouquet of flowers, or would that be a bouquet of onions. Yeah, that probably wouldn’t get you many dates now would it? So, if you have never cooked with leeks before, give this soup a try. It’s delicious! Serve this soup with some fresh French bread and enjoy.
- 2 teaspoons olive oil
- 3 large leeks, bulb only chopped
- 2 cloves garlic, minced
- 1 (32 ounce) container chicken broth
- 2 (16 ounce) cans cannellini beans, rinsed and drained
- 1 tablespoon Italian seasoning
- 2 teaspoons ground cumin
- 2 bay leaves
- 1/2 cup whole wheat couscous
- 2 cups packed fresh spinach
- salt and pepper to taste
1. Heat olive oil in large saucepan over medium heat. Add the leeks and garlic, saute until tender. About 5 minutes.
2. Add in chicken broth, cannellini beans, italian seasoning, cumin and bay leaves and bring to a boil.
3. Reduce heat to low and simmer for 5 minutes.
4. Next stir in couscous, cover and simmer for another 5 minutes.
5. Remove bay leaves and stir in spinach, season with salt and pepper. Serve immediately.