Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this a substantial, satisfying soup.

　　

Ingredients

Serves 6

　　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)

　　

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.

　　

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

　　Power Foods