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hearty spinach and chickpea soup

(1 rating)
Brie avatar
Recipe by
Linda Knowles
@Brie
Bristol, RI

This is my all-time favorite soup. I saw Martha Stewart make it on her show. This recipe is adapted from Body + Soul magazine, February 2006. Very healthy and oh so tasty!

(1 rating)
yield 4 serving(s)

Ingredients For hearty spinach and chickpea soup

  • 1 c
    uncooked brown rice
  • 1 Tbsp
    olive oil
  • 1 md
    onion, finely chopped
  • 2 c
    garlic, minced
  • 8 oz
    fresh shiitake mushrooms (about 4 cups), stems removed, thinly sliced
  • 6 c
    store-bought low-sodium chicken or vegetable broth
  • 1/2 tsp
    dried rosemary, crumbled
  • 1 can
    chickpeas(15-ounce), drained and rinsed
  • 2
    bags baby spinach leaves(5-ounce bags)
  • coarse salt
  • freshly ground pepper
  • 1/2 c
    freshly ground parmesan cheese

How To Make hearty spinach and chickpea soup

  • 1
    In a large saucepan, bring 2 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.
  • 2
    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.
  • 3
    Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir cooked rice 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.
  • 4
    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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Categories & Tags for Hearty Spinach and Chickpea Soup:

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