White Bean Soup with Quinoa, Spinach, and Shiitakes
Servings Per Recipe: 6 Calories: 390.7
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*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.
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!
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.
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.
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.
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.
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.