HEARTY SPINACH AND CHICKPEA SOUP

Hearty Spinach and Chickpea Soup image

Provided by spatchcock

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups uncooked brown rice
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
8 ounces fresh shiitake mushrooms, stems removed, thinly sliced (about 4 cups)
6 cups store-bought low sodium chicken broth or 6 cups vegetable broth
1/2 teaspoon dried rosemary, crumbled
1 (15 ounce) can chickpeas, drained and rinsed
2 (5 ounce) bags baby spinach leaves
coarse salt
fresh ground black pepper
1/2 cup freshly grated parmesan cheese

Steps:

In a large saucepan, bring 4 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.
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.
Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice (reserve remaining rice for another use) 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.
Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

Nutrition Facts : Calories 672.4, Fat 13.5, SaturatedFat 4, Cholesterol 11, Sodium 683.1, Carbohydrate 114.4, Fiber 11.1, Sugar 5.2, Protein 27.9