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White Bean Soup with Quinoa, Spinach, and Shiitakes

Rated as 3.62 out of 5 Stars
11

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

2 h 40 m servings 391
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 391 calories; 6.6 62.6 18.4 0 48 Full nutrition

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Reviews

Read all reviews 13
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 ...

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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...

I used 2 cans rinsed beans instead of dry, sautéed some chopped bell pepper w/onion, then added the mushrooms, then some garlic. Also used chicken stock. It was good, but I think it would’ve bee...