Cannellini Bean Soup | Oklahoma State University

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