Our chefs at Berkeley Prep created this deliciously simple vegan soup. Twenty-one of our schools currently feature it on their menus. For a gluten-free version of this soup, replace the couscous with quinoa. Enjoy!
White Bean, Spinach, and Leek Soup Makes 6 servings
Ingredients
2 Tbsp. olive oil 1 c. leeks, rinsed, sliced, and submerged in cold water 2 cloves garlic, minced 8 c. vegetable stock 1 c. navy beans, cooked ½ tsp. ground cumin 1 bay leaf ½ c. whole wheat couscous, cooked 1 c. spinach, chopped Salt and pepper to taste
Preparation
Step 1 Heat oil in a large stockpot. Step 2 Remove leeks from cold water. Step 3 Add garlic and leeks to stockpot. Cook for 5 minutes on medium-low heat, or until leeks are soft. Step 4 Add vegetable stock, beans, cumin, and bay leaf to stockpot. Cook for 5 more minutes. Step 5 Add cooked couscous and spinach. Stir until spinach wilts. Step 6 Add salt and pepper to taste.
