Spinach and Leek White Bean Soup

4.2
(475)

White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.

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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
8
Yield:
8 (1 cup) servings

Ingredients

  • 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

  • ½ cup whole wheat couscous

  • 2 cups packed fresh spinach

  • salt and pepper to taste

Directions

  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 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.

Nutrition Facts (per serving)

179 Calories
2g Fat
31g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 179
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Sodium 432mg 19%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 21%
Total Sugars 2g
Protein 9g
Vitamin C 8mg 39%
Calcium 78mg 6%
Iron 3mg 18%
Potassium 155mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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