White Bean Soup with Quinoa, Spinach, and Shiitakes

Ingredients

• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 2 cans white beans, drained and rinsed
• 1 cup quinoa
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup spinach, chopped
• 1 cup shiitake mushrooms, sliced

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic and sauté for 5 minutes or until the onion is softened.
2. Add the vegetable broth, white beans, quinoa, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 25 minutes or until the quinoa is cooked and the soup has thickened.
3. Add the spinach and shiitake mushrooms and cook for an additional 5 minutes or until the spinach has wilted and the mushrooms are cooked through.
4. Serve warm with your favorite toppings and enjoy!

Interesting Facts

• White beans are a good source of protein, fiber, and antioxidants.
• Quinoa is a gluten-free grain that is a complete protein, meaning it contains all nine essential amino acids.
• Spinach is a nutrient-rich green vegetable that is high in vitamins A and C, iron, and calcium.
• Shiitake mushrooms are a type of edible mushroom that has been used in traditional Chinese medicine for centuries.