Hearty Spinach And Chickpea Soup - cooking recipe

Ingredients
    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
Preparation
    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.

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