¼ cup olive oil
3 leeks, minced (white part only)
3 carrots, peeled and chopped
5 cups vegetable broth
½ teaspoon ground coriander
½ teaspoon turmeric powder
Sea salt and freshly ground pepper
1 (15-ounce) can cannellini beans, drained and rinsed*
1 bunch spinach, stemmed and chopped
Heat a soup pot over medium heat. Add the olive oil and leeks and sauté, stirring occasionally until translucent, 3 to 5 minutes.
Add the carrots. Season with ground coriander, turmeric, salt and pepper. Cook for 2 minutes. Add the vegetable broth. Cover with a lid and cook 20 minutes.
Add the beans and spinach. Cook for an additional 10 minutes.
Serve right away.
* If using home-cooked beans, you need about 1.5 cups.