About this recipe:Cannellini bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable stock, and quick to make. I've been making this soup for years.
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
800ml chicken stock
2 (400g) tins cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
7 tablespoons couscous
60g fresh spinach
salt and pepper to taste
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Method Prep:10min › Cook:15min › Ready in:25min
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 stock, cannellini beans, bay leaves and cumin. Bring to the 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.