Hearty Spinach and Chickpea Soup

Prep Time:
45 mins
Total Time:
45 mins

Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this quick-cooking soup substantial. A slice of whole-grain bread completes the meal.


  • 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

  • ½ 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

  • ½ cup grated Parmesan cheese


  1. 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.

  2. 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.

  3. 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.

  4. Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

Cook's Notes

This recipe makes enough extra brown rice to be used in Brown Rice Stir-fry. After cooking, allow the leftover rice to cool, then cover and refrigerate.

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