Mushroom, Spinach and Chickpea Soup

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By Julie Ann Keene
from Oak Cliff, TX

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.

serves 6
prep time 15 Min
cook time 25 Min
method 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

  • 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.