Hearty spinach and chickpea soup

Ingredients

• •2 cup cooked brown rice
• •1 tablespoon olive oil
• •1 medium onion, finely chopped
• •2 clove garlic, minced
• •8 ounce fresh shiitake mushrooms, stems removed, caps thinly sliced
• •6 cup reduced-sodium chicken or vegetable broth
• •1/2 teaspoon dried rosemary, crumbled
• •1 can chickpeas, drained and rinsed
• •10 oz baby spinach leaves
• •Coarse salt and ground pepper, to taste
• •1/2 cup grated Parmesan cheese

Steps

1. 1Cook rice if not already done.
2. 2Meanwhile, 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.
3. 3Stir 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. 4Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.