Spinach and Leek White Bean Soup

Directions

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

Methods :

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.