Spinach, Leek and Cannellini Bean Soup
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Picture by:
frank
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.
Ingredients
Serves: 8
- 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
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.
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Reviews (1)
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Thank you Beth4kids!! It answered my question of what should I eat tonight quickly - 12 Oct 2012
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