Spinach and Leek White Bean Soup

Here it is, the star of the week. The leek!




Spinach and Leek White Bean Soup

First of all I do not think the leek was highlighted enough in this dish. I might have to try a different dish pretty soon to make up for it. The recipe is courtesy of All Recipes. I used no fat, low sodium chicken broth and frozen spinach instead of fresh. The ingredients are:

* 1/2 teaspoon olive oil
* 1 leeks, bulb only, chopped
* 1/2 clove garlic, chopped
* 1/2 (16 ounce) can fat-free chicken broth
* 1/2 (16 ounce) can cannellini beans, rinsed and drained
* 1/2 bay leaves
* 1/2 teaspoon ground cumin
* 2 tablespoons whole wheat couscous
* 1/2 cup packed fresh spinach
* salt and pepper to taste


Makes two servings. To scale up the easy way visit:

http://allrecipes.com/Recipe/Spinach-and-Leek-White-Bean-Soup/Detail.aspx


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.


In the version I made I did not use the bay leaf, cumin or couscous. And I did not serve it immediately. I stuck it in the fridge and ate it for lunch. It was just as good warmed up as it would have been if served immediately.

Here are the pics and comments from the experience. I will say that this is one ugly and smelly dish when its done but its pretty good.

Here is what I started with.

The leek before & after chopping:


My rinsed beans:

I do not have any action shots. I was cooking all alone. This is the finished product. Ugly. But if you like cannellini and spinach then you'll like it.