White Bean Soup w/Spinach, Leeks and Couscous

Ingredients

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

2-3 tsp ground cumin

4 (16 oz) cans fat-free, reduced-sodium chicken broth

2 (16 oz) cans cannellini beans, drained and rinsed

2 bay leaves

1/4 cup 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 sauté 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

Nutritional info per serving:170 calories, 2.5 g total fat (0g sat fat), 30 g carbohydrate, 8g protein, 7g dietary fiber, 520 mg sodium.

Source: American Instute for Cancer Research