Spinach, Leek and Cannellini Bean Soup

Spinach, Leek and Cannellini Bean Soup


438 people made this

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.


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

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. 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)


Thank you Beth4kids!! It answered my question of what should I eat tonight quickly - 12 Oct 2012

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