Spinach, Leek and Cannellini Bean Soup

    (1)
    25 min

    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.


    442 people made this

    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 

    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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