Spinach & Leek White Bean Soup

2 tsp olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16oz) cans chicken broth
2 (16oz) cans cannelloni beans, drained & rinsed
2 bay leaves
2 tsp ground cumin
1/2 c whole wheat couscous (or quinoa)
2 c packed fresh spinach
salt & pepper to taste

Heat olive oil in large saucepan or soup pot over medium heat. Add leeks & garlic, saute until tender, about 5 minutes. Transfer to slow cooker. Add chicken broth, beans, bay leaves and cumin. Stir in couscous or quinoa. Cover and cook on low 3 hours. Remove lid and add spinach. Season with salt and pepper. Serve immediately.

submitted by Marsha Neeley