White Bean Soup with Spinach and Leeks
This is a warm, tasty white bean soup. As you can see in the pictures it is rather thick. I tend to make soups on the thick, chunky side as that is how I like them.
When using legumes I always use dried ones, rarely I use canned, but you can perfectly use canned for this soup as you will cut the cooking time drastically, both ways are delicious.
On any event, this winter I will be making plenty of soups.
Enjoy!
PrintWhite Bean Soup with Spinach and Leeks
Miryam's original recipe
Yield: 4-6 servings
Ingredients:
1 lb dried white beans pre-soaked over night, or two cans of white beans, rinsed and drained
2 tablespoons of olive oil
4 leeks, chopped
2 garlic cloves
2 teaspoons ground cumin
2 teaspoon paprika
2 bay leaves
1/2 cup whole wheat couscous
2-3 cups fresh spinach leaves
Salt and pepper to taste
4-6 cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid
Directions:
Heat oil in 6qt dutch oven or large pot over medium high heat. Add leeks, garlic and saute 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 dry beans you will need about 1 hour at least, sometimes more)
Add couscous and cook for another 3-5 minutes. Remove bay leaves and turn of the heat. Stir in the spinach and season to taste.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Thanks for posting this—this is the perfect soup for winter. Warm and healthy!
Can’t have gluten. Do you think quinoa could be subbed for the couscous?
For sure. Thanks for visiting my blog :-)
Including nutritional content would be helpful