Cannellini, Leeks and Spinach Soup

Another find from Pinterest and again I changed it up a bit, but just a tiny bit.  It’s a very good, light sorta soup which can easily be made vegetarian or even vegan, if needed.  Hope you enjoy it as much as I do.

Cannellini, Leeks and Spinach Soup

2 teaspoons Extra Virgin Olive Oil

4 Leeks, bulb only, chopped

2 Cloves Garlic, chopped

2 (16 ounce) cans Chicken Broth

2 (16 ounce) cans Cannellini Beans, rinsed and drained

2 Bay Leaves

2 teaspoons ground Cumin

1/4 cup Acini di Pepe Pasta or Whole Wheat Couscous

2 cups packed Fresh Spinach

Sea Salt and Fresh Cracked Pepper to taste

Heat EVOO in a large 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 heat to low, and stir in the Pasta Or Couscous.  (I cooked my Pasta separately then added it.)  Cover, and simmer for 5 minutes.  Stir in Spinach and season with Salt and Pepper.  Serve immediately.