Saturday, February 2, 2013

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.

No comments:

Post a Comment