Recipe: White Bean Soup with Spinach, Leeks and Couscous

WHITE BEAN SOUP WITH SPINACH, LEEKS AND COUSCOUS

"This healthy soup is delectable, satisfying and, if you use vegetable broth in lieu of chicken, ideal for vegetarians. It's the perfect combination of fiber-rich beans, spinach and whole-wheat couscous complemented by garlic, leeks and mint."

2 tsp. olive oil
4 leeks, bulb only, chopped (rinsed very well)
2 cloves garlic, chopped
2 cups chopped carrots
1/2 tsp. dried mint leaves
2 to 3 tsp. ground cumin
4 cans (16 oz. each) fat-free, reduced-sodium chicken broth
2 cans (16 oz. each) cannellini beans, drained and rinsed
2 bay leaves
1/4 cup uncooked whole-wheat couscous
2 cups packed fresh spinach leaves
1 Tbsp. fresh lemon juice
Salt and pepper to taste
1/4 cup chopped parsley

In large soup pot heat oil over medium heat. Add leeks, garlic and carrots and saute until tender, about 5 minutes.

Add dried mint and cumin. Stir until fragrant about 2 more minutes.

Stir in chicken broth, beans and bay leaves. Bring to boil; reduce heat to low. Stir in couscous. Cover and simmer for 5 minutes.

Stir in spinach; add lemon juice and season with salt and pepper. Remove bay leaf. Garnish with parsley and serve immediately.

Makes 8 servings

Per serving: 170 calories, 2.5 g total fat (0 g saturated fat), 30 g carbohydrate, 8 g protein, 7 g dietary fiber, 520 mg sodium.

Source: the American Institute for Cancer Research