Your Daily Dish: White Bean, Spinach and Couscous Soup

This delicious and easy White Bean, Spinach and Couscous Soup recipe is an exotic spin on a Tuscan tradition, relying on leeks, the mild cousin of the onion, for their subtle flavor, creamy beans for their rich texture, and couscous, with
a nutty taste, that makes every trip to the bowl delightful and surprising.

Ingredients
2 tsp olive oil
2 leeks, rinsed well, white portions chopped and green discarded
2 large garlic cloves, minced
2 tsp ground cumin
8 cups chicken broth
3 cups canned white kidney (cannellini) beans, rinsed and drained
2 dried bay leaves
1/2 cup whole-wheat couscous
2 cups fresh spinach leaves, packed tight
Kosher salt and freshly ground black pepper, to taste

Directions
1) Heat oil in a large soup pot over medium-high heat. Add leeks and garlic, sautéing 2 minutes or until tender.

2) Stir in cumin. Add broth, white beans and bay leaves. Over high heat, bring to a boil.

3) Add couscous, reduce heat to low, cover and simmer for 5 minutes.

4) Remove bay leaves and discard. Stir in spinach and cook until wilted, about 30 seconds. Season with salt and pepper.

Serves 6

Bite Me Bit: “He couldn’t ad-lib a fart after a baked-bean dinner.” -Johnny Carson

This Vegetable Lentil Soup is another hearty and flavorful way to get warm from your nose to your toes.

 

 

Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.

 

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