This scrumptious pot of soup was another winner with my boys. If your going to take away the meat you had better have a plan to satisfy the carnivore’s at the table. This soup does that by adding the texture and weight of the garbanzo beans and cooked brown rice. They elevate a simple broth based soup with some wilting spinach up a notch into the full meal deal category.
The other bonus with this recipe is the addition of the dried rosemary. It’s a hearty herb and brings a lovely balance to the mushroom and beans. It really surprised me, in a good way. I am much more open to vegetarian dishes when they don’t taste like cardboard. So give this recipe a try. I can’t wait to see what you think.
If your looking for more cooking inspiration, check out my Recipe Catalog. There’s a lot to choose from.
Celebrate the Feast!
This weeks recipe is being shared with Nap Time Creations, Balancing Beauty and Bedlam , Totally Tasty Tuesday @ Mandy’s Recipe Box, Fat Tuesday @ Real Food Forager, Domestically Divine Homemaking Link Up, What’s Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious Dishes, Tempt Your Tummy Tuesday, The Kids in the Kitchen Link-up @ Young Living Oil Lady, This Chic Cooks, Cast Party Wednesday @ Lady behind the Curtain, Tuesdays at the Table, 33 Shades of Green, Full Plate @ Miz Helen’s Country Cottage, Friday Flair @ Whipperberry Food on Friday’s @ Anne Kroeker, Simply Delish Saturday @ KB and Whitsnakes Home, Cooking Thursday @ A Diary of a Stay at Home Mom, GCC Recipe swap @ The Grocery Cart Challenge, Weekend Potluck @ The Country Cook as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.
Hearty Spinach Soup
adapted slightly from Gooseberry Patch Weeknight Dinners Cookbook
1 T olive oil
1 onion, finely chopped
3 cloves garlic, minced
10 oz pkg shitake mushrooms, thinly sliced and stems removed
7 cups low-sodium vegetable broth
1/2 t dried rosemary, crushed
15 oz can garbonzo beans
2 cups cooked brown rice or barley
1 16oz package of fresh baby spinach
coarse salt and pepper to taste
Garnish with 1/2 cup shredded Parmesan cheese
In a Dutch oven, heat oil over medium heat. Cook onion for about 5 minutes, until tender, stirring often. Add garlic and mushrooms; cook stirring occasionally, for about 5 minutes, until tender. Add broth and rosemary; bring to a boil. Cover and remove from heat. Add beans and cooked rice to broth mixture; return to a boil, Reduce to a simmer; cover and continue cooking for 5 minutes to allow flavors to blend. Stir in spinach, cook just until wilted, about one minute. Season with salt and pepper. Garnish with cheese, serve immeadiately. Serves 6 to 8.
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