Give this cannellini bean soup a try for delicious winter meal.

 

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped mild onion
• 2 cups chopped carrots
• 2 cloves garlic, minced
• 1/2 teaspoon dried mint
• 1 tablespoon cumin
• 2 quarts (8 cups) fat-free, reduced sodium chicken broth
• 3 cups cooked cannellini beans, drained and rinsed
• 2 bay leaves
• 1/4 cup couscous
• 2 cups packed fresh spinach leaves, stems removed
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped Italian parsley, optional

Directions

1. Heat oil in a Dutch oven over medium heat. Add onions and carrots and cook until onions become translucent, about 5 minutes, stirring often to prevent browning.
2. Add garlic, mint and cumin and cook, stirring, about 2 more minutes, until fragrant.
3. Add broth, beans and bay leaves and bring to a boil, reduce heat. Simmer 5 to 10 minutes, until carrots are almost tender.
4. Stir in couscous, cover, simmer 5 minutes.
5. Add spinach, lemon juice, salt and pepper.
6. Remove bay leaves before serving. Sprinkle with chopped parsley if using.

Serves 8

 

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.