Hearty Spinach and Chickpea Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I plan to try subbing tortellini in this soup when I make it. Not yet tried, but recommended. Ingredients:
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 |
Directions:
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.
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