A quick and hearty soup that makes a great lunch or dinner.


1 tbsp olive oil

4 leeks, rinsed well and chopped

2 cloves garlic, chopped

2 cups water or broth

2 cans cannellini beans, rinsed

2 tsp ground cumin

½ cup couscous

4 cups fresh spinach

Salt and pepper to taste


Heat olive oil in a large saucepan or soup pot over medium heat.

Add leeks and garlic, sauté approx 5 minutes until tender.

Add broth, beans and cumin, bring to a boil then reduce to low and stir in the couscous, cover and simmer for 5 minutes.

Stir in spinach and season with salt and pepper to taste.

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