I’m sharing with you today a comforting and hearty soup that is packed full of goodness. I’ve made this soup several times in the past, i found this delicious soup through the book of  “Power Foods” by Martha Stewart, and so easy to create at home. And, not to mention, delicious! It was definitely a two thumbs up with the hubby! I know you will love this fiber and protein rich satisfying soup for the whole family. Hope you enjoy.

 

Serves: 6

INGREDIENTS:

1 1/3 cup water

1/2 cup short-grain brown rice, or preferred type

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

8 ounce shiitake mushrooms, stems removed, caps cleaned and sliced ( about 4 cups)

6 cups homemade or reduced sodium organic vegetable broth

1/2 tsp dried rosemary

1 can organic chickpeas, drained and rinsed

10 ounces organic baby or regular spinach

sea salt, to taste

black pepper, to taste

2 ounces grated Parmesan cheese (1/2 cup)

INSTRUCTIONS:

In a large saucepan, bring the water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to simmer. Cover and cook until rice is tender and has absorbed all the liquid, 30 to 40 minutes.

Meanwhile, in a large saucepan or dutch oven, heat oil over medium. Cook onions, stirring occasionally, until tender, about 5 minutes. Add the garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about another 5 minutes. Add the broth and rosemary; bring to a boil. Then, cover and remove from heat.

Stir in the rice and chickpeas and cook until wilted, uncovered, about another minute. Add 1/2 teaspoon of salt, to taste, and season with pepper. Serve immediately and sprinkle with Parmesan, drizzle with more oil. Enjoy!

 

NUTRITIONAL VALUE: per serving: 244 calories; saturated fat 2g; cholesterol5.9mg;carbohydrates 32.8g; protein 14.9g; sodium 395mg; fiber 5.2g.

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