White Bean Soup with Spinach and Leeks
Serves: 4-6
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes

An easy and quick soup that you can make as thick as you’d like!

2 tsp olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
3-4 cups veggie broth (or you can substitute water)
2 cans cannellini beans, rinsed and drained
2 bay leaves
2 tsp ground cumin
½ cup whole wheat couscous
2 cups packed fresh spinach or 2 cups frozen spinach
salt and pepper to taste

Heat the olive oil in a large saucepan over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the broth, cannellini beans, bay leaves and cumin. Bring to a boil, and then reduce the heat to low. Stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Notes:
Other spices such as rosemary can be substituted for the cumin for a different take on this soup.
This recipe freezes very well, so you can make a big batch and not worry about leftovers.
This soup can be very thick. To thin it a bit, you can add more water or broth, or cook the couscous on the side.
Regular couscous can be used instead of whole wheat.
Can also be served over rice if you don’t have couscous.