White Bean Soup with Quinoa, Spinach, and Shiitakes

Name: White Bean Soup with Quinoa, Spinach, and Shiitakes
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 2 teaspoons dried rosemary; 1 large onion, sliced into thin rings; 118 milliliters quinoa; 6 servings salt and pepper to taste; 8 shiitake mushrooms, stemmed and sliced; 283 grams washed fresh spinach, chopped

White Bean Soup with Quinoa, Spinach, and Shiitakes might be just the soup you are searching for. This recipe makes 6 servings with 97 calories, 4g of protein, and 3g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes. A mixture of shiitake mushrooms, rosemary, quinoa, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegan diet.

Instructions

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.

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Cannellini Beans

Beans

Water

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Pot

Drain and rinse the beans before using.

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Beans

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.

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Canola Oil

Mushrooms

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Pot

Remove the mushrooms from the pot, and set aside.

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Mushrooms

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Pot

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.

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Canola Oil

Onion

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Pot

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.

Ingredients you will need

Rosemary