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mushroom, spinach and chickpea soup

BeautyPirate avatar
Recipe by
Julie Ann Keene
@BeautyPirate
Oak Cliff, TX

I use leftover rice for this, so I did not include rice cook time in the prep time or cook time. This protein-rich soup has a meaty mouthfeel so even carnivores don't miss the meat, making this perfect for carnivores doing Meatless Monday.

yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For mushroom, spinach and chickpea soup

  • 1 Tbsp
    olive oil
  • 1 md
    onion, finely chopped
  • 4 clove
    garlic, minced
  • 4 c
    shitake mushrooms, thinly sliced
  • 6 c
    broth
  • 1 1/2 tsp
    rosemary, dried
  • 2 c
    brown rice, cooked
  • 1 can
    chickpeas, drained and rinsed
  • 10 oz
    fresh spinach
  • To taste
    salt & pepper
  • To taste
    parmesan cheese

How To Make mushroom, spinach and chickpea soup

  • 1
    Heat oil in a large heavy pot over med heat. Add garlic and mushrooms, stirring occasionally until mushrooms are tender, about 5 minutes. Add broth and rosemary and bring to a boil.
  • 2
    Stir in rice and chickpeas and return to a boil.
  • 3
    Reduce to simmer and cover. Cook for about 5 more minutes.
  • 4
    Stir in spinach and cook until just wilted. Season with salt and pepper. Top individual servings with desired amount of cheese.
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