Real Recipes From Real Home Cooks ®

hearty spinach and chickpea soup

(2 ratings)
Recipe by
Malinda Coletta
North Providence, RI

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

(2 ratings)
yield 6 serving(s)

Ingredients For hearty spinach and chickpea soup

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

How To Make hearty spinach and chickpea soup

  • 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.

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