Chickpea, Spinach, and Brown Rice Soup

Easy, fast, and super nutritious. Serve with toasted bruschetta with lemon,
parsley sauce.

Servings: 6

Author:

Prep Time
20 minutes

Cook Time
30 minutes

Soup Side Dish soup course

Italian

Instructions

1 In a large soup pot, heat the 4 Tbsp. olive oil and add the carrots, celery, and
1 tsp. salt. Stir and cook for 5 minutes on medium heat, until vegetables begin
to soften.
2 Add the spinach, stir and cook 2-3 minutes until it just begins to wilt.
3 Add the broth and the chickpeas and stir well. Partially cover, bring to a
gentle simmer, and cook for 30 minutes.
4 Meanwhile, in a small jar, add the parsley, lemon juice, and extra virgin olive
oil. Whisk and set aside.
5 Stir in the cooked rice into the soup, stir and serve. Add a dollop of the lemon
parsley sauce and a few hunks of toasted focaccia bread.