• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this quick-cooking soup substantial. A slice of whole-grain bread completes the meal.

• 2 cups uncooked brown rice
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces (4 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced
• 6 cups reduced-sodium chicken or vegetable broth
• 1/2 teaspoon dried rosemary, crumbled
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 bags (5 ounces each) baby spinach leaves
• Coarse salt and ground pepper, to taste
• 1/2 cup grated Parmesan cheese

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