Recipe by BETH4KIDS
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
leeks, bulb only, chopped
2 (16 ounce) cans
fat-free chicken broth
2 (16 ounce) cans
cannellini beans, rinsed and drained
whole wheat couscous
packed fresh spinach
salt and pepper to taste
Delicious and easy soup. Great for vegetarians, like me, when you use vegetable broth. Two suggestions: If you are a lemon lover like me, squeezing a wedge of lemon into your soup or floating a lemon slice on top a=can make a good thing even better. Also, if you aren't going to use all the soup at once, instead of putting the spinch into the pot with the rest of the soup, just put a portion into the bottom of the bowl and pur your hot soup on top. Spinach cooks pretty well instantly, and you will be saved from having slimy spinch leaves when you reheat the leftovers. Thanks for the great recipe.
Our soup prepared as per recipe was very bland! My wife however rescued it by adding crushed tomatoes and green chili peppers ...one 28oz can of tomatoes and one 4 oz can of green chilies.....that did the trick and we are enjoying the result...now ****
Great recipe! I modified the recipe with one can of beans, a 10 oz package of frozen spinach, and three leeks. Two cans of beans was overwhelming, and I don't usually have fresh spinach on hand. Also, I put everything in a slow cooker on high for about four or five hours and served it with grated Parmesan cheese and a slice of bread.
I've made this soup many times and it always turns out great. I do add an extra can of chicken broth which keeps it from getting too thick.
Wonderful recipe! I went with what was suggested by other reviewers and substituted the cumin for rosemary and thyme and left out the couscous. I also substituted vegetable broth for chicken broth as a personal preference. This has become a quick favorite of mine - cheap, easy, healthy, and vegetarian. Thanks for the amazing recipe!
my husband and i are definitely NOT vegetarians, but we were both sick and i needed to make something out of what i had on hand. we were suprised to find that this soup really hit the spot. we had slices of crusty bread and butter on the side and it was a perfect light dinner. my husband thought it needed more broth because the couscous does soak up some liquid, but i kind of liked it the way it was. i ended up adding more chicken broth for his sake :) also didn't use the whole amount of cumin.
very good. I used rosemary and thyme instead of cumin for a different flavor. I also used the entire leek, not just the bulb.
YUMMY! I messed up and added a BOX of couscous and it turned out like a side dish--a very delicious side dish. Then I added more broth and made it into a soup and it was still good.
I also used frozen spinach and it worked well. Anyone having issues with flavor may be using a poor broth. I use Better Than Bouillon Veggie and it is great
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Leek White Bean Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
See how to make a healthy Italian-style white bean soup with fresh spinach.
This satisfying soup comes together in just minutes.
See how to make a comforting, creamy potato and leek soup.