Hearty Spinach and Chickpea Soup
- Comments()
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
Ingredients
- 2 cups uncooked brown rice
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces (4 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced
- 6 cups reduced-sodium chicken or vegetable broth
- 1/2 teaspoon dried rosemary, crumbled
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 bags (5 ounces each) baby spinach leaves
- Coarse salt and ground pepper, to taste
- 1/2 cup grated Parmesan cheese
Directions
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In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.
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Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and 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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Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the 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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Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Loved this soup! I make it for myself all the time. Whenever I do make it, I add some chicken flavored bouillon to give it some extra flavor and the result is great!
Great recipe! Would you know where someone can purchase these cups/bowls? Very charming!
full of flavour! great for those cold nights!
You can also cook the onion with pan spray and reduce the calories even more.
This soup was very good and easy to make. Added extra garlic and broth, but otherwise followed the recipe and it turned out well. If you want to make rice just for the soup (as this recipe calls for extra for another recipe) about 1/2 cup dried rice is enough. Toasted whole wheat pita is good to serve instead of crackers.
This soup was superb! My husband and I both loved it. It was very easy to make, and quick, too. I substituted sno-white mushrooms for the [filtered word]ake to make it buget-conscious.
I have made this soup over and over since I saw Martha making it on the show. On a cold, wintery day it's the best thing! My whole family loves it.