Servings: 8 big bowls

Total Time: 30 minutes

Ingredients:

• 1 1/2 tbsp extra virgin olive oil
• 1 medium white onion, chopped
• 3 cloves garlic, minced
• 3-4 carrots, peeled and chopped
• 3 15oz cans of Cannellini Beans (drained and rinsed)
• 1 1/2 tbsp dried italian seasoning
• 2 tsp salt
• 2 tsp black pepper
• 1 bay leaf
• 5 oz baby spinach 
• 7 cups chicken stock + 2 cups water
• 1 cup whole grain or regular cous cous
• Parmesan cheese (for serving) 

Instructions:

1. In a medium sized soup pot heat the olive oil to medium heat.
2. Add in the onions, garlic, and carrots and saute over medium-medium high heat for 5 minutes.
3. Add in the beans, spinach and seasonings (italian seasoning, salt, pepper, and bay leaf) and mix everything together.
4. Cook for another 5 minutes until the spinach is mainly wilted.
5. Add in the chicken stock and water and bring to a boil.
6. Once at a boil, reduce to a simmer for 10 minutes.
7. Bring the soup back to a boil, add in 1 cup of cous cous, and remove the soup from the heat and cover with a lid. Set the timer for 5 minutes.
8. After 5 minutes the cous cous should be cooked through. Serve with some parmesan cheese on top