Serves: 7
Total Calories: 805

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 (8-ounce) package shiitake mushrooms, thinly sliced and stems removed
6 cups low-sodium vegetable or chicken broth
1/2 teaspoon dried rosemary
1 (15-ounce) can garbanzo beans, drained and rinsed
2 cups cooked brown rice
2 (5-ounce) packages baby spinach
coarse salt and pepper to taste
Garnish: 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 immediately.

Tip: For thick, creamy vegetable or bean soup with no cream added, use a hand-held immersion blender to purée some of the cooked veggies right in the saucepan.

Nutritional Facts:

Serves: 7
Total Calories: 805
Calories from Fat: 80

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