Hearty Spinach and Chickpea Soup

This simple soup is best made with homemade vegetable broth. It lends a richness to the soup that you just can't get with store bought broth. This works as a complete meal, and freezes well. 

2 cups uncooked brown rice

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 ounces (4 cups) fresh mushrooms, thinly sliced

6 cups chicken or vegetable broth

1/2 teaspoon dried rosemary, crumbled

1-2 cups  or 1 can (15 ounces) chickpeas, drained and rinsed

1 bag (5 ounce) baby spinach leaves

Coarse salt and ground pepper, to taste

1.     In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.

2.     Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and 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's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the 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 and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Freeze in plastic containers when fully cooled. When defrosting and serving, garnish with grated Parmesan cheese. Makes 4 servings.