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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.
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