White Bean Soup with Quinoa, Spinach, and Shiitakes

White Bean Soup with Quinoa, Spinach, and Shiitakes

8
NICEGIRL512 4

"This white bean soup focuses on a few simple flavors. It makes great leftovers."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 40 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is 5 star if you take the other's suggestions along with mine! I used a vegetarian vegetable stock and used a Sage-Rosemary-Thyme herb combo. I used Coconut Oil instead of canola oil beca...

Most helpful critical review

This is not a bad jumping off point, but from the start I could see it would be a little on the bland side. I substituted chicken stock for the water (vegetable stock would work just as well if ...

This is not a bad jumping off point, but from the start I could see it would be a little on the bland side. I substituted chicken stock for the water (vegetable stock would work just as well if ...

I found the recipe as written a little bland. I used half broth and half water, and I would definitely substitute broth for the full amount of water next time. I would probably add some garlic a...

This is 5 star if you take the other's suggestions along with mine! I used a vegetarian vegetable stock and used a Sage-Rosemary-Thyme herb combo. I used Coconut Oil instead of canola oil beca...

I agree w/ the other reviewers that this recipe as written is a bit bland. Garlic and fresh ground pepper really help, I also added some finely chopped celery and red bell pepper, and served wi...

I have to agree with other reviewers - this was a good "starter" recipe. I added 2 cloves of garlic to the onions, as well as the thyme, pepper and salt that was suggested. I used 3 cups of ve...

An interesting combination of vegetables in this one, but it was nice and creamy.

Very bland even after adding veggie broth, garlic, and vinegar. I love quinoa but just not in this recipe, sorry!

I used the foundation of the recipe, but since I was looking for a vehicle for my homemade chicken broth, and I like tweaking recipes, I have some additions: included 1 cup diced chorizo, 1/2 re...