White bean soup with spinach and leeks is a quick and delicious soup that is perfect for vegetarians and very filling. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
1 tablespoon olive oil
4 leeks, bulb only, well rinsed and sliced
2 cloves garlic, chopped
1 litre of vegetable stock
2 400g tins cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
100g (1/2 cup) couscous
1 bunch spinach or silverbeet, washed and chopped
salt and pepper to taste
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Well I was pleasantly surprised. I was given a huge bag of spinach today, and the leaves were strong and bold in flavour, but the combination knitted nicely together! I liked it because it was different. It has a slight Mediterranean theme to it, and yes I'll make this again.
I did tweak a tad, instead of using Vegetable stock, I used Massell Beef, and Massell Chicken stock combined, which btw are Vegan, and I gotta say, "worked perfectly for this soup, and I added dried chilli flakes as well...
Thanks for sharing such a nice recipe... - 23 Nov 2010
Altered ingredient amounts.
Halved the leeks, bayleaves, cumin and beans but left everything else as is. Gave it a quick (not total) hand blend in the pot before the spinach and couscous went in (took the bayleaf out for that!) - 30 Sep 2009
This was delicious. I made a couple of tweaks by adding wholemeal couscous and about a cup and half of water. We don't like a thick soup so the added water made it soupier. Thank you for sharing your recipe. I'll be making this again. - 22 Mar 2015