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    You are in: Home / Recipes / Hearty Spinach and Chickpea Soup Recipe
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    Hearty Spinach and Chickpea Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    spatchcock's Note:

    I plan to try subbing tortellini in this soup when I make it. Not yet tried, but recommended.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, bring 4 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.
    2. 2
      Meanwhile, in a large saucepan or Dutch-oven, heat oil over medium heat. Add onion; cook, stirring frequently, 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.
    3. 3
      Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice (reserve remaining rice for another use) and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
    4. 4
      Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Hearty Spinach and Chickpea Soup

    Serving Size: 1 (736 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 672.4
     
    Calories from Fat 121
    18%
    Total Fat 13.4 g
    20%
    Saturated Fat 4.0 g
    20%
    Cholesterol 11.0 mg
    3%
    Sodium 683.0 mg
    28%
    Total Carbohydrate 114.4 g
    38%
    Dietary Fiber 11.1 g
    44%
    Sugars 5.1 g
    20%
    Protein 27.8 g
    55%

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