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.