Spinach and Leek White Bean Soup

Image courtesy : preventcancer.aicr.org


  • 2 teaspoons olive oil
  • 4 leeks, bulb only, chopped
  • 2 cloves garlic, chopped
  • 2 (16 ounce) cans fat-free chicken broth
  • 2 (16 ounce) cans cannellini beans, rinsed and drained
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1/2 cup whole wheat couscous
  • 2 cups packed fresh spinach
  • salt and pepper to taste


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 broth, cannellini beans, bay leaves and cumin. Bring to a 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.