White Bean Soup with Spinach and Leeks

White Bean Soup with Spinach and Leeks
This soup is a delicious way to combine both leeks and spinach. It’s rather thick, making it more like a meal. You can use dried legumes or canned, and using canned for this recipe will cut down on the cooking time. www.eatgood4life.com


• 2-3 large leeks, whites and light green parts sliced thin
• 1 lb dried white beans, pre-soaked overnight, or two cans white beans rinsed and drained
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 bay leaves
• ½ cup whole wheat couscous
• 2-3 fresh spinach leaves
• Salt and pepper to taste
• 4-6 cups water, depending on how thick you want the soup. If using dried beans you will need 6 cups.


Heat oil in large pot over medium high heat. Add leeks and garlic and sauté for 2-4 minutes.
Add cumin and paprika and stir. Add bay leaves, beans and water. Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dried beans you will need about 30-45 minutes).
Add couscous and cook for another 3-5 minutes. Remove bay leaves and turn off heat. Stir in the spinach and season to taste.
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