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Spinach, Leek and White Bean Soup
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.
Ingredients
Serves: 8
- 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
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; fry until tender, about 5 minutes.
- Stir in the stock, 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.
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Reviews and Ratings
Global Ratings:
(473)
Reviews in English (364)
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