Hearty Spinach and Chickpea Soup

• 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)

1. In a large saucepan, bring the water to a rapid boil.
2. Stir in brown rice and return to a boil; reduce heat to a simmer.
3. Cover and cook until rice is tender and has absorbed all the liquid, 30 to 40 minutes.
4. Meanwhile, in a large saucepan or Dutch oven, heat oil over medium.
5. Cook onion, stirring occasionally, until tender, about 5 minutes.
6. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
7. Add broth and rosemary; bring to a boil.
8. Cover and remove from heat.
9. Stir rice and chickpeas into broth mixture; return to a boil.
10. Reduce to a simmer, cover, and continue cooking 5 minutes more to allow flavors to blend.
11. Stir in spinach and cook, uncovered, until just wilted, about 1 minute.
12. Add 1/2 teaspoon salt, or to taste, and season with pepper.
13. Serve immediately, sprinkled with grated parmesan and drizzled with more oil.
14. (Per Serving)
15. Calories: 244g
16. Saturated: 2g
17. Unsaturated Fat: 4.1g
18. Cholesterol: 5.9mg
19. Carbohydrates: 32.8g
20. Protein: 14.9g
21. Sodium: 395mg
22. Fiber: 5.2g

water, shortgrain brown rice, olive oil, onion, garlic, shiitake mushrooms, chicken, rosemary, chickpeas, baby spinach, salt, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/hearty-spinach-and-chickpea-soup-394043 (may not work)