HEARTY SPINACH AND CHICKPEA SOUP

Hearty Spinach and Chickpea Soup image

Provided by Linda Knowles

Number Of Ingredients 12

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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

Steps:

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.