Hearty Spinach and Chickpea Soup

Preparation

1. 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.

2. 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