Spinach and Leek White Bean Soup


1 teaspoons olive oil
2 leeks, white part only, chopped
16 oz chicken or vegetable broth
16 oz cannellini beans, cooked, rinsed and drained
1 bay leaf
1 teaspoon ground cumin
1/4 cup whole wheat couscous
1 cup packed fresh spinach
salt and pepper to taste


Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.