Spinach and Leek White Bean Soup Recipe - Allrecipes.com
Spinach and Leek White Bean Soup Recipe
  • READY IN 25 mins

Spinach and Leek White Bean Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 (1 cup) servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2007

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.

Most Helpful Critical Review
Dec 11, 2007

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 ****

Dec 01, 2009

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.

Jun 10, 2007

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.

Apr 28, 2010

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!

Sep 26, 2007

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.

Oct 24, 2007

very good. I used rosemary and thyme instead of cumin for a different flavor. I also used the entire leek, not just the bulb.

Sep 24, 2007

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


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 432 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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