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Spinach and Leek White Bean Soup

Spinach and Leek White Bean Soup

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
BETH4KIDS

BETH4KIDS

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

susiekew
287

susiekew

12/10/2007

Delicious and easy soup. Great for vegetarians, like me, when you use vegetable broth. Two suggestions: If you are a lemon lover like me, squeezing a wedge of lemon into your soup or floating a lemon slice on top a=can make a good thing even better. Also, if you aren't going to use all the soup at once, instead of putting the spinch into the pot with the rest of the soup, just put a portion into the bottom of the bowl and pur your hot soup on top. Spinach cooks pretty well instantly, and you will be saved from having slimy spinch leaves when you reheat the leftovers. Thanks for the great recipe.

KEBA561
153

KEBA561

12/11/2007

Our soup prepared as per recipe was very bland! My wife however rescued it by adding crushed tomatoes and green chili peppers ...one 28oz can of tomatoes and one 4 oz can of green chilies.....that did the trick and we are enjoying the result...now ****

Jessie
104

Jessie

12/1/2009

Great recipe! I modified the recipe with one can of beans, a 10 oz package of frozen spinach, and three leeks. Two cans of beans was overwhelming, and I don't usually have fresh spinach on hand. Also, I put everything in a slow cooker on high for about four or five hours and served it with grated Parmesan cheese and a slice of bread.

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