Hearty Spinach and Chickpea Soup

1
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!

Rating:

★★★★★ 1 vote

Comments:
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

How to Make Hearty Spinach and Chickpea Soup

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.

Printable Recipe Card

About Hearty Spinach and Chickpea Soup

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



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