hearty spinach and chickpea soup
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!
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 1 cup uncooked brown rice
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cups garlic, minced
- 8 ounces fresh shiitake mushrooms (about 4 cups), stems removed, thinly sliced
- 6 cups store-bought low-sodium chicken or vegetable broth
- 1/2 teaspoon dried rosemary, crumbled
- 1 can chickpeas(15-ounce), drained and rinsed
- 2 - bags baby spinach leaves(5-ounce bags)
- - coarse salt
- - freshly ground pepper
- 1/2 cup freshly ground parmesan cheese
How To Make hearty spinach and chickpea soup
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Step 1In 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.
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Step 2Meanwhile, 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.
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Step 3Check 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.
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Step 4Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
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