Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this a substantial, satisfying soup.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Add 1/2 teaspoon salt, or to taste, and season with pepper. Serve immediately, sprinkled with grated parmesan and drizzled with more oil.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 244g
Step 7
Saturated: 2g
Step 8
Unsaturated Fat: 4.1g
Step 9
Cholesterol: 5.9mg
Step 10
Carbohydrates: 32.8g
Step 11
Protein: 14.9g
Step 12
Sodium: 395mg
Step 13
Fiber: 5.2g
