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
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
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.