Hearty Spinach and Chickpea Soup

Malinda Coletta

By
@Professorchef

Sitck to your ribs hearty soup - the rosemary in this soup makes for a wonderful aromoa!


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Ingredients

1 1/3 c
water
1/2 c
brown rice, raw
1 Tbsp
olive oil
1 medium
onion chopped
2 clove
garlic minced
8 oz
shitake mushrooms sliced
6 c
stock, vegetable or chicken
1/2 tsp
rosemary, dried
1 can(s)
chick peas
10 oz
spinach, fresh
salt and pepper
2 oz
parmesan cheese, grated

Directions Step-By-Step

1
In a large saucepan, bring the water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to simmer. Cover and cook until rice is tender and has absorbed all the liquid, 30 to 40 minutes.
2
Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Cook onions, stirring occasionally, 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
Stir rice and chickpeas into broth mixture; return to a boil. Reduce to a simmer, cover, and continue cooking 5 minutes more to allow flavors to blend.
4
Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Add 1/2 teaspoon salt, to taste, and season with pepper. Serve immediately, sprinkled with grated Parmesan and drizzled with more oil.

About this Recipe

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy