Hearty Spinach and Chickpea Soup Recipe

Name: Hearty Spinach and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups water; 1/2 cup short-grain brown rice; 1 tablespoon olive oil, plus more for drizzling; 1 onion, finely chopped (1 1/2 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; 1/2 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 (1/2 cup)

Servings: persons

1 1/3 cups water
1/2 cup short-grain brown rice
1 tablespoon olive oil, plus more for drizzling
1 onion, finely chopped (1 1/2 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
1/2 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 (1/2 cup)

1
In a large saucepan, bring the water to a rapid boil.
2
Stir in brown rice and return to a boil; reduce heat to a simmer.
3
Cover and cook until rice is tender and has absorbed all the liquid, 30 to 40 minutes.
4
Meanwhile, in a large saucepan or Dutch oven, heat oil over medium.
5
Cook onion, stirring occasionally, until tender, about 5 minutes.
6
Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
7
Add broth and rosemary; bring to a boil.
8
Cover and remove from heat.
9
Stir rice and chickpeas into broth mixture; return to a boil.
10
Reduce to a simmer, cover, and continue cooking 5 minutes more to allow flavors to blend.
11
Stir in spinach and cook, uncovered, until just wilted, about 1 minute.
12
Add 1/2 teaspoon salt, or to taste, and season with pepper.
13
Serve immediately, sprinkled with grated parmesan and drizzled with more oil.
14
(Per Serving)
15
Calories: 244g
16
Saturated: 2g
17
Unsaturated Fat: 4.1g
18
Cholesterol: 5.9mg
19
Carbohydrates: 32.8g
20
Protein: 14.9g
21
Sodium: 395mg
22
Fiber: 5.2g

1050

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/3 cups water, 1/2 cup short-grain brown rice, 1 tablespoon olive oil, plus more for drizzling, 1 onion, finely chopped (1 1/2 cups), and more.

Yes, Hearty Spinach and Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hearty Spinach and Chickpea Soup

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