Mushroom, Spinach and Chickpea Soup

Julie Ann Keene


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.


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1 medium
    onion, finely chopped
  • 4 clove
    garlic, minced
  • 4 c
    shitake mushrooms, thinly sliced
  • 6 c
  • 1 1/2 tsp
    rosemary, dried
  • 2 c
    brown rice, cooked
  • 1 can(s)
    chickpeas, drained and rinsed
  • 10 oz
    fresh spinach
  • To taste
    salt & pepper
  • To taste
    parmesan cheese

How to Make Mushroom, Spinach and Chickpea Soup


  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.
  2. Stir in rice and chickpeas and return to a boil.
  3. Reduce to simmer and cover. Cook for about 5 more minutes.
  4. Stir in spinach and cook until just wilted. Season with salt and pepper. Top individual servings with desired amount of cheese.

Printable Recipe Card

About Mushroom, Spinach and Chickpea Soup

Course/Dish: Other Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy Healthy
Hashtag: #Meatless Monday

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