mushroom, spinach and chickpea soup

Name: Mushroom, Spinach and Chickpea Soup
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 1 medium onion, finely chopped; 4 clove(s) garlic, minced; 4 cup(s) shitake mushrooms, thinly sliced; 6 cup(s) broth; 1 1/2 teaspoon(s) rosemary, dried; 2 cup(s) brown rice, cooked; 1 can(s) chickpeas, drained and rinsed; 10 ounce(s) fresh spinach; To taste - salt & pepper; To taste - parmesan cheese

8 Pinches 1 Photo

Julie Ann Keene

Oak Cliff, TX

Updated on Jan 22, 2017

I use leftover rice for this, so I did not include rice cook time in the prep time or cook time. This protein-rich soup has a meaty mouthfeel so even carnivores don't miss the meat, making this perfect for carnivores doing Meatless Monday.

Rate

As you can see, I take my cheese rather liberally

prep time 15 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
4 cups shitake mushrooms, thinly sliced
6 cups broth
1 1/2 teaspoons rosemary, dried
2 cups brown rice, cooked
1 can chickpeas, drained and rinsed
10 ounces fresh spinach
To taste - salt & pepper
To taste - parmesan cheese

How To Make mushroom, spinach and chickpea soup

Step 1

Heat oil in a large heavy pot over med heat. Add garlic and mushrooms, stirring occasionally until mushrooms are tender, about 5 minutes. Add broth and rosemary and bring to a boil.

Step 2

Stir in rice and chickpeas and return to a boil.
Step 3

Reduce to simmer and cover. Cook for about 5 more minutes.
Step 4

Stir in spinach and cook until just wilted. Season with salt and pepper. Top individual servings with desired amount of cheese.
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