{Recipe} Cannellini Bean, Couscous & Spinach Soup

 This is my take on Julie's amazing Kale, Bean & Mushroom Soup.  I use my blog as a recipe index and wanted to have my version for easy reference.

I made it the other night and it was a hit again!

Ingredients:

(serves 6-8)

1 cup diced carrots

1/2 cup diced onions

2 TBS butter

4 cloves garlic, minced

1/4 tsp red pepper flakes (more or less to taste)

2 cans cannellini beans & their liquid

5 oz Israeli pearled couscous

4 cups veggie broth

4 cups water

1 tsp oregano

8-12 oz baby spinach, roughly chopped (can sub chopped kale)

salt & pepper to taste

1 cup shredded mozzarella cheese (for topping)

To make:

• Melt butter in large soup pot, add carrots and onions and cook until onions are translucent
• Add minced garlic and red pepper flakes, cook a few minutes being careful not to burn the garlic
• Add cannellini beans and their liquid, couscous, vegetable broth, water and oregano to the pot, stir to combine
• Bring to a boil and then simmer on low for 30 minutes until couscous is cooked
• Add baby spinach. Cover pot and let the spinach wilt for a few minutes, stirring to combine it all
• Add salt and pepper to taste

Serve with grated mozzarella cheese on top.  Enjoy!!

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