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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

390.7 calories; 18.4 g protein; 62.6 g carbohydrates; 0 mg cholesterol; 48.3 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2010
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 because it is better to heat since it does not oxidize as much as other oil at high temperatures. Skinny Bitch taught me that. I added some liquid smoke at the end as well as salt an pepper. Read More
(13)

Most helpful critical review

Rating: 2 stars
01/17/2009
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 you want to keep it vegetarian)added a good sized grind of fresh pepper (I use the peppercorn mix of black red pink and white) a generous clove of fresh garlic a pinch of thyme sea salt instead of table salt for seasoning and it was nearly perfect. Since my husband and I are not vegetarians I added a tablespoon of chopped bacon to add a little rich smoky flavor and it was great. A scant 1/4 tsp of liquid smoke would work for vegetarians. Soups are all about layers of flavors to me and while this recipe was a good base it needed some help to get to where I wanted it to be. P.S. this is my first experiment with quinoa and I will definitely be using it again! Read More
(32)
16 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
01/17/2009
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 you want to keep it vegetarian)added a good sized grind of fresh pepper (I use the peppercorn mix of black red pink and white) a generous clove of fresh garlic a pinch of thyme sea salt instead of table salt for seasoning and it was nearly perfect. Since my husband and I are not vegetarians I added a tablespoon of chopped bacon to add a little rich smoky flavor and it was great. A scant 1/4 tsp of liquid smoke would work for vegetarians. Soups are all about layers of flavors to me and while this recipe was a good base it needed some help to get to where I wanted it to be. P.S. this is my first experiment with quinoa and I will definitely be using it again! Read More
(32)
Rating: 3 stars
07/18/2008
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 at the beginning as well. Read More
(16)
Rating: 5 stars
03/15/2010
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 because it is better to heat since it does not oxidize as much as other oil at high temperatures. Skinny Bitch taught me that. I added some liquid smoke at the end as well as salt an pepper. Read More
(13)
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Rating: 3 stars
12/11/2009
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 with a sprinkle of parmesan cheese. If I make this again I'll cook it in vegetable broth instead of plain water. Read More
(8)
Rating: 4 stars
01/23/2009
An interesting combination of vegetables in this one but it was nice and creamy. Read More
(4)
Rating: 3 stars
02/16/2011
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 veggie broth and an extra splash of wine. I also put in about 1.5 tsp of Kitchen Bouquet to give it a bit more color/flavor. I paired with a salad and warm fresh rye bread and we really enjoyed. Thanks so much for posting this. Read More
(4)
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Rating: 2 stars
11/16/2010
Very bland even after adding veggie broth garlic and vinegar. I love quinoa but just not in this recipe sorry! Read More
(3)
Rating: 5 stars
04/20/2014
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 red pepper diced and 2 celery stalks when it was time to add the onion. Also added 3 tbsp minced garlic half way though the onion's cook time so it didnt burn.I also used 3 regular-sized cans cannelloni beans instead of using soaked beans. I added 1 cup chopped kale (to make it healthier) when adding the wine. And of course the inspiration for this.... Instead of water salt-free homemade chicken stock. Served with sprinkled parmesan on top. DELICIOUS. One of my new favorite soups. Read More
(2)
Rating: 3 stars
01/10/2017
Even after the addition of chicken broth more mushrooms and being pretty liberal with the seasonings this was kind of flat. Read More