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.
