1. 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.
  2. Leek & Cannellini Bean Couscous Cannellini beans are a large white kidney bean which provide folate, iron and magnesium.  Ingredients: 1 1/2 cups Cannellini Beans, dried 1 Tbsp Olive Oil 4 Garlic Cloves, minced 1/2 Med White Onion, finely chopped 1 Shallot, finely chopped 1 Leek, chopped 2 tsp Sea Salt 1 Tbsp Cumin 1 tsp Cayenne Pepper 2 cups Vegetable Broth 1 cup Whole Wheat Couscous 1/3 cup Cilantro, chopped 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,shallot 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.  Garnish with cayenne pepper and serve immediately.

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