Rating: 4 stars
475 Ratings
  • 5 star values: 252
  • 4 star values: 132
  • 3 star values: 55
  • 2 star values: 20
  • 1 star values: 16

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.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

179 calories; protein 9.4g; carbohydrates 30.6g; fat 2g; sodium 432.2mg. Full Nutrition