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11 January, 2018

Soup with spinach and garbanzo beans

Posted in : Soups on by : root

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Суп со шпинатом и бараньим горохом

The recipe of soup from rice, mushrooms, spinach and chickpeas.

Description of preparation:

In a large pot bring 4 cups of water to a boil. Add brown rice and cook, covered, for 30 minutes. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic and mushrooms, cook, stirring, until the mushrooms are soft, about 5 minutes. Add the broth and rosemary, bring to a boil. Remove from the heat. Check the rice after 30 minutes if it’s not ready yet, cover and continue to cook for up to 10 minutes. Stir 2 cups cooked rice and garbanzo beans in the broth, bring to boil, cover and continue to cook for another 5 minutes. Add the spinach and cook for about 1 minute. Season with salt and pepper, sprinkle with cheese and serve immediately.


  • brown rice — 2 Cups
  • olive oil — 1 tbsp. spoon
  • medium onion, finely chopped — 1 Piece
  • garlic cloves, chopped — 2 Pieces
  • fresh mushrooms, thinly sliced — 240 Grams
  • chicken or vegetable broth — 6 Cups
  • dried rosemary — 1/2 teaspoons
  • chickpeas — 450 Grams
  • leaf spinach — 300 Grams
  • salt and pepper — Part 1
  • fresh grated Parmesan cheese — 1/2 Cup

Servings: 4

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