Hearty Spinach and Chickpea Soup

Linda Knowles

By
@Brie

This is my all-time favorite soup. I saw Martha Stewart make it on her show. This recipe is adapted from Body + Soul magazine, February 2006.

Very healthy and oh so tasty!


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Rating:

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Serves:

4

Ingredients

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

Directions Step-By-Step

1
In a large saucepan, bring 2 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 cooked rice 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.

About this Recipe

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