Hearty Spinach and Chickpea Soup

 

Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this a substantial, satisfying soup.

 

Ingredients :

 

• 1⅓ cups water
• ½ cup short-grain brown rice
• 1 tablespoon olive oil, plus more for drizzling
• 1 onion, finely chopped (1½ cups)
• 2 garlic cloves, minced
• 8 ounces fresh shiitake mushrooms, stems removed, caps cleaned and thinly sliced (about 4 cups)
• 6 cups homemade or reduced-sodium store-bought chicken or vegetable broth
• ½ teaspoon dried rosemary, crumbled
• 1 can (15 ounces) chickpeas, drained and rinsed
• 10 ounces baby spinach
• Coarse salt and freshly ground pepper
• 2 ounces grated parmesan cheese (½ cup)

 

Method :

 

1. In a large saucepan, bring the water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer. Cover and cook until rice is tender and has absorbed all the liquid, 30 to 40 minutes.
2. Meanwhile, in a large saucepan or Dutch oven, heat oil over medium. Cook onion, stirring occasionally, 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. Stir rice and chickpeas into broth mixture; return to a boil. Reduce to a simmer, cover, and continue cooking 5 minutes more to allow flavors to blend.
4. Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Add ½ teaspoon salt, or to taste, and season with pepper. Serve immediately, sprinkled with grated parmesan and drizzled with more oil.

 

per serving: 244 calories; 2 g saturated fat; 4.1 g unsaturated fat; 5.9 mg cholesterol; 32.8 g carbohydrates; 14.9 g protein; 395 mg sodium; 5.2 g fiber