This flavorful and nutritious soup is simple, quick to prepare, and more mild-flavored than the other soups in this chapter. It goes well with a salad or can be enjoyed on its own.
Per Serving | Calories: 301 | Fat: 3.9 g | Protein: 14.72 g | Sodium: 142 mg | Fiber: 13 g | Carbohydrates: 51 g | Sugar: 5 g
INGREDIENTS | SERVES 4
2 teaspoons olive oil
4 medium leeks (bulb only), chopped
2 cloves garlic, chopped
2 cups low-sodium vegetable broth
2 (16-ounce) cans cannellini beans, drained and rinsed
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole-wheat couscous
1. Heat olive oil in a large saucepan over medium heat. Add leeks and garlic and sauté until tender.
2. Add broth, beans, bay leaves, and cumin and bring to a boil.
3. Reduce to a simmer, stir in couscous, and simmer, covered, 5 minutes.
4. Remove bay leaves and serve warm.