I saw a link for this recipe on my friend Andrew's Facebook wall a couple weeks ago, and finally got around to making it. I made a few modifications to the recipe based mainly on the fact that I went to the grocery store without looking at the recipe first so I forgot a few of the ingredients. It came out great though, a very enjoyable soup for this cold weather we've been having.
Hearty Spinach and Chickpea Soup
- 1 cup uncooked rice
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 6 ounces white mushrooms, sliced
- 6 ounces baby bella mushrooms, sliced
- 6 cups reduced-sodium chicken or vegetable broth
- 1/2 teaspoon dried rosemary, crumbled
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 bags (9 ounces) spinach
- Coarse salt and ground pepper, to taste
- 1/2 cup grated Parmesan cheese
- In a large saucepan, bring 2 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.
- Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. 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.
- 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.
- Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
This will make more rice than you need, feel free to tweak the amounts a bit. I could have sworn I had dried rosemary, but I didn't, so I threw in a little bit of sage, basil, and oregano instead. It was delicious without the onion from the original recipe, but I'll probably throw that in next time.
Per serving 455 calories; 21 g protein; 10 g fat; 78 g carb; 12 g fiber