Chickpea And Spinach Soup Recipe

Directions:

1. Lift mushrooms from liquid without stirring up the liquid.
2. Chop mushrooms very fine.
3. Strain liquid through strainer with a coffee filter or paper towel and reserve.
4. Remove stems from spinach and cook in covered pan for 5 minutes.
5. Drain spinach and chop coarsely.
6. Heat oil in large soup pot over moderate heat and sauté onion for 10 minutes.
7. Add tomatoes and cook 2 minutes.
8. Add mushrooms, spinach, chickpeas, filtered mushroom liquid, salt and pepper
9. Bring to a simmer then reduce heat to very low and simmer covered for 1 hour.
10. Serve garnished with grated parmesan.