Spinach and Leek White Bean Soup

4.2

(475)

367 Reviews

25 Photos

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.

Submitted by BETH4KIDS

Updated on April 2, 2019

25

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

8

Yield:

8 (1 cup) servings

Jump to Nutrition Facts

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

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)

179	Calories
2g	Fat
31g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 179
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	1%
Sodium 432mg	19%
Total Carbohydrate 31g	11%
Dietary Fiber 6g	21%
Total Sugars 2g
Protein 9g	19%
Vitamin C 8mg	9%
Calcium 78mg	6%
Iron 3mg	18%
Potassium 155mg	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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