Hearty Spinach And Chickpea Soup

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 2 cups uncooked brown rice
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 8 ounces fresh shiitake mushrooms, stems removed, thinly sliced (about 4 cups)
• 6 cups store-bought low sodium chicken broth or 6 cups vegetable broth
• 1/2 teaspoon dried rosemary, crumbled
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 (5 ounce) bags baby spinach leaves
• coarse salt
• fresh ground black pepper
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 in a large saucepan, bring 4 cups water to a boil. stir in brown rice and return to a boil; reduce to a simmer. cook, covered, for 30 minutes.
• 2 meanwhile, in a large saucepan or dutch-oven, heat oil over medium heat. add onion; cook, stirring frequently, until tender, about 5 minutes. add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. add broth and rosemary; bring to a boil. cover, and remove from heat.
• 3 check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. stir 2 cups cooked rice (reserve remaining rice for another use) and chickpeas into broth; return to a boil. reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
• 4 stir in spinach; cook, uncovered, until just wilted, about 1 minute. season with salt and pepper. garnish with cheese; serve immediately.