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.
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
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 179 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat0g | 1% |
Sodium432mg | 19% |
Total Carbohydrate31g | 11% |
Dietary Fiber6g | 21% |
Total Sugars2g | |
Protein9g | |
Vitamin C8mg | 39% |
Calcium78mg | 6% |
Iron3mg | 18% |
Potassium155mg | 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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