White Bean Soup with Quinoa, Spinach, and Shiitakes Recipe
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White Bean Soup with Quinoa, Spinach, and Shiitakes

By: NICEGIRL512  
"This white bean soup focuses on a few simple flavors. It makes great leftovers."

Rating: This weblink has been rated 3 times with an average star rating of 3.0 Read Reviews (3)

Rate/Review | 281 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
10 Min
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound dry cannellini beans
  • 1 tablespoon canola oil
  • 8 shiitake mushrooms, stemmed and sliced
  • 1 tablespoon canola oil
  • 1 large onion, sliced into thin rings
  • 1/2 cup dry white wine (optional)
  • 2 teaspoons dried rosemary
  • 1/2 cup quinoa
  • 1 (10 ounce) bag washed fresh spinach, chopped
  • salt and pepper to taste

Directions

  1. Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.
  2. Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.
  3. Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
  4. Stir in the cooked mushrooms and quinoa; continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 391 | Total Fat: 6.6g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2008 by Melissa Moo 
I found the recipe as written a little bland. I used half broth and half water, and I would... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2009 by Danielle Heiderich 
This is not a bad jumping off point, but from the start I could see it would be a little on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2009 by Chef4Six 
An interesting combination of vegetables in this one, but it was nice and creamy. MORE

 
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