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Basic Info
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| Title: |
LEEK AND WHITE BEAN SOUP |
| Rating: |
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| Source: |
7daymenuplanner.com |
| Notes: |
Nutritional information per serving: 237 calories, 9 g
protein, 3 g fat (13 percent calories from fat), 0.4 g saturated fat, 43 g carbohydrate, 0 mg cholesterol, 930 mg sodium, 8 g fiber |
| Ingredients: |
- 1 tablespoon olive oil
- 4 chopped leek bulbs
- 2 cloves minced garlic
- 4 cups vegetable broth
- 2 (15- to 19-ounce) cans rinsed cannellini beans
- 2 bay leaves
- 2 teaspoons cumin
- 1/2 cup couscous
- 1 (5- or 6-ounce) package spinach leaves
- Freshly grated Parmesan for garnish
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| Procedure: |
Directions:
1. Heat oil in a Dutch oven on medium.
2. Add leeks and garlic; cook 5 minutes or until softened.
3. Stir in the broth, beans, bay leaves and cumin.
4. Bring to boil; reduce heat to low.
5. Stir in couscous. Cover and simmer 5 minutes. Stir in spinach until it wilts.
6. Remove bay leaves; ladle soup into bowls and garnish
with Parmesan. |
| Servings: |
6 |
| Cook Time: |
less than 15 minutes |
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