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Ingredients

• 1 pound dry cannellini beans
• 1 tablespoon canola oil
• 8 shiitake mushrooms, stemmed and sliced
• 1 tablespoon canola oil
• 1 large onion, sliced into thin rings
• 1/2 cup dry white wine (optional)
• 2 teaspoons dried rosemary
• 1/2 cup quinoa
• 1 (10 ounce) bag washed fresh spinach, chopped
• salt and pepper to taste

Description

This White Bean Soup Focuses On A Few Simple Flavors. It Makes Great Leftovers.

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