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.
Calories: 371.99 kcal
Carbohydrates: 63.71 g
Fat: 5.42 g
Protein: 13.03 g
Vitamin A: 97%
Vitamin B6: 18%
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
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.