Hearty spinach and chickpea soup

Hearty spinach and chickpea soup

Ingredients
2 cup cooked brown rice
1 tablespoon olive oil
2 clove garlic, minced
8 ounce fresh shiitake mushrooms, stems removed, caps thinly sliced
6 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon dried rosemary, crumbled
1 can chickpeas, drained and rinsed
10 oz baby spinach leaves
Coarse salt and ground pepper, to taste
1/2 cup grated Parmesan cheese

Instructions:

Cook rice if not already done.

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.

Stir 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.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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