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: 454 grams dry cannellini beans; 1 Tbsp canola oil; 2 teaspoons dried rosemary; 120 milliliters dry white wine (optional); 1 large onion, sliced into thin rings; 85 grams 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 hor d'oeuvre you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 171 calories, 8g of protein, and 3g of fat per serving. Not If you have cannellini beans, onion, quinoa, and a few other ingredients on hand, you can make it. It is perfect for Winter. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. White Bean and Garlic Soup with Spinach and Crispy Prosciutto and Rosemary-Garlic Toasts, Chicken Sausage, White Bean and Cabbage Soup, and Herbivoracious' White Bean and Kale Soup are very similar to this recipe.

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.

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Rosemary