Hearty Spinach & Chickpea Soup

 I bought the recipe book "POWER FOODS" and fell in LOVE with it!  The first recipe that stood out to me was the Hearty Spinach & Chickpea Soup.  I served it pictured with whole wheat bread.  It is a comforting, healthy bowl of goodness!!

Hearty Spinach & Chickpea Soup

1 1/3 c water
1/2 c short grain brown rice
1 T EVOO
1 onion, finely chopped
2 garlic cloves, minced
8 oz shiitake mushrooms, stems removed and caps thinly sliced 

(I have used cremini and baby bella mushrooms also)
6 cups vegetable broth 

 1/2 t dried rosemary, crumbled
1 can (15 oz) chickpeas, drained and rinsed
10 oz baby spinach
coarse sea salt and freshly ground pepper
freshly grated parmesan cheese (optional for garnish)

Cook rice. (Do this well before hand.  It takes 50 min and the rest of the soup takes approx 15-20 minutes to make! I have also used the brown instant rice in a pinch.)  Heat oil in pan and add onions and garlic. Cook until translucent, about 5 min. Add mushrooms and cook until tender, about 5 min. Add broth and rosemary and bring to a boil. Stir rice and chickpeas into broth mixture. Add spinach and cook until wilted, about 1 min. Add salt to taste (about 1/2 t) and season with pepper. Serve sprinkled with grated parm cheese if desired.