Leek, Cannellini Bean & Couscous Soup
A wonderfully healthy recipe just in time for the winter months!  Cannellini beans are known as the white kidney bean or the great northern bean.  When cooked they have a nutty flavor and are rich in protein, iron, magnesium and fiber. 
Nutritional Information:
Calories: 371.99 kcalCarbohydrates: 63.71 gFat: 5.42 gProtein: 13.03 gFiber: 64%Vitamin A: 97%Potassium: 18%Vitamin B6: 18%Magnesium: 17%Iron: 15%
Ingredients:2 cups Cannellini Beans, dried1 Tbsp Olive Oil4 Garlic Cloves, minced1/2 Med White Onion, finely chopped1 Leek, chopped2 tsp Sea Salt1 Tbsp Cumin1 tsp Cayenne Pepper6 cups Vegetable Broth1 cup Whole Wheat Couscous
Instructions:
Rinse then soak cannellini beans overnight. Dump soaking water, rinse again and refill pot about 2 inches over beans. Bring to a boil then simmer for about 45 minutes or until slightly tender. Do not overcook.  Drain and set aside.In a large pot heat olive oil over medium heat. Saute garlic, onion and leeks till tender.

Season with salt, cumin, and cayenne pepper and cook for 5 minutes.

Add beans and broth, bring to a low boil, reduce heat and simmer for about 10 minutes.

Remove from heat and add couscous, stirring well.

Cover and let sit for about 5 minutes to allow the couscous to cook.  Serve immediately.

    Leek, Cannellini Bean & Couscous Soup

    A wonderfully healthy recipe just in time for the winter months!  Cannellini beans are known as the white kidney bean or the great northern bean.  When cooked they have a nutty flavor and are rich in protein, iron, magnesium and fiber. 

    Nutritional Information:

    Calories: 371.99 kcal
    Carbohydrates: 63.71 g
    Fat: 5.42 g
    Protein: 13.03 g
    Fiber: 64%
    Vitamin A: 97%
    Potassium: 18%
    Vitamin B6: 18%
    Magnesium: 17%
    Iron: 15%

    Ingredients:
    2 cups Cannellini Beans, dried
    1 Tbsp Olive Oil
    4 Garlic Cloves, minced
    1/2 Med White Onion, finely chopped
    1 Leek, chopped
    2 tsp Sea Salt
    1 Tbsp Cumin
    1 tsp Cayenne Pepper
    6 cups Vegetable Broth
    1 cup Whole Wheat Couscous

    Instructions:

    Rinse then soak cannellini beans overnight. Dump soaking water, rinse again and refill pot about 2 inches over beans. Bring to a boil then simmer for about 45 minutes or until slightly tender. Do not overcook.  Drain and set aside.

    In a large pot heat olive oil over medium heat. Saute garlic, onion and leeks till tender.

    Season with salt, cumin, and cayenne pepper and cook for 5 minutes.

    Add beans and broth, bring to a low boil, reduce heat and simmer for about 10 minutes.

    Remove from heat and add couscous, stirring well.

    Cover and let sit for about 5 minutes to allow the couscous to cook.  Serve immediately.

    1. melladoree posted this
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