White Bean, Spinach & Couscous Soup Recipe
white bean, spinach & couscous soup
This delicious and easy White Bean, Spinach and Couscous Soup recipe is an exotic spin on a Tuscan tradition, relying on leeks, the mild cousin of the onion, for their subtle flavor, creamy beans for their rich texture, and couscous, with a nutty taste, that makes every trip to the bowl delightful and surprising.
white bean, spinach & couscous soup
serves 6
ingredients
- 2 tsp olive oil
- 2 leeks, rinsed well, white portions chopped and green discarded
- 2 large garlic cloves, minced
- 2 tsp ground cumin8 cups chicken broth
- 3 cups canned white kidney (cannellini) beans, rinsed and drained
- 2 dried bay leaves
- 1/2 cup whole-wheat couscous
- 2 cups fresh spinach leaves, packed tight
- Kosher salt and freshly ground black pepper, to taste
directions
- Heat oil in a large soup pot over medium-high heat. Add leeks and garlic, sautéing 2 minutes or until tender. Stir in cumin. Add broth, white beans and bay leaves. Over high heat, bring to a boil.
- Add couscous, reduce heat to low, cover and simmer for 5 minutes.
- Remove bay leaves and discard. Stir in spinach and cook until wilted, about 30 seconds. Season with salt and pepper.
“He couldn’t ad-lib a fart after a baked-bean dinner.”
