Spinach, Leek and Cannellini Bean Soup

    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.

    459 people made this

    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 in English (363)


    Tasty, easy, inexpensive, healthy. What more do you want!  -  22 Jan 2018


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


    Delicious and easy soup. Great for vegetarians, like me, when you use vegetable broth. Two suggestions: If you are a lemon lover like me, squeezing a wedge of lemon into your soup or floating a lemon slice on top a=can make a good thing even better. Also, if you aren't going to use all the soup at once, instead of putting the spinch into the pot with the rest of the soup, just put a portion into the bottom of the bowl and pur your hot soup on top. Spinach cooks pretty well instantly, and you will be saved from having slimy spinch leaves when you reheat the leftovers. Thanks for the great recipe.  -  10 Dec 2007  (Review from Allrecipes US | Canada)