Best 4 Hearty Spinach And Chickpea Soup Recipes

Indulge in a culinary journey with our hearty spinach and chickpea soup, a symphony of flavors and textures that will warm your soul. This delectable soup is brimming with wholesome ingredients, including fresh spinach, nutrient-rich chickpeas, aromatic garlic, savory onion, and a symphony of spices. Each spoonful offers a delightful balance of earthy flavors and a satisfyingly creamy texture. As a bonus, we'll also share three additional soup recipes that are sure to tantalize your taste buds: a creamy tomato soup with a hint of roasted red peppers, a smoky and spicy chipotle corn chowder, and a classic chicken noodle soup that brings comfort and nostalgia to the table. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our diverse selection of soup recipes.

Let's cook with our recipes!

HEARTY SPINACH AND CHICKPEA SOUP

Hearty Spinach and Chickpea Soup image

Make and share this Hearty Spinach and Chickpea Soup recipe from Food.com.

Provided by spatchcock

Categories Clear Soup

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups uncooked brown rice
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
8 ounces fresh shiitake mushrooms, stems removed, thinly sliced (about 4 cups)
6 cups store-bought low sodium chicken broth or 6 cups vegetable broth
1/2 teaspoon dried rosemary, crumbled
1 (15 ounce) can chickpeas, drained and rinsed
2 (5 ounce) bags baby spinach leaves
coarse salt
fresh ground black pepper
1/2 cup freshly grated parmesan cheese

Steps:

In a large saucepan, bring 4 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.
Meanwhile, in a large saucepan or Dutch-oven, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover, and remove from heat.
Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice (reserve remaining rice for another use) and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

Nutrition Facts : Calories 672.4, Fat 13.5, SaturatedFat 4, Cholesterol 11, Sodium 683.1, Carbohydrate 114.4, Fiber 11.1, Sugar 5.2, Protein 27.9

HEARTY SPINACH AND CHICKPEA SOUP

Hearty Spinach and Chickpea Soup image

This is my all-time favorite soup. I saw Martha Stewart make it on her show. This recipe is adapted from Body + Soul magazine, February 2006. Very healthy and oh so tasty!

Provided by Linda Knowles

Categories Vegetable Soup

Number Of Ingredients 12

Ingredients

1 c uncooked brown rice
1 Tbsp olive oil
1 medium onion, finely chopped
2 c garlic, minced
8 oz fresh shiitake mushrooms (about 4 cups), stems removed, thinly sliced
6 c store-bought low-sodium chicken or vegetable broth
1/2 tsp dried rosemary, crumbled
1 can(s) chickpeas(15-ounce), drained and rinsed
2 bags baby spinach leaves(5-ounce bags)
coarse salt
freshly ground pepper
1/2 c freshly ground parmesan cheese

Steps:

1. In a large saucepan, bring 2 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.
2. Meanwhile, in a large saucepan or Dutch-oven, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover, and remove from heat.
3. Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir cooked rice and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
4. Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

HEARTY SPINACH AND CHICKPEA SOUP

Hearty Spinach and Chickpea Soup image

Sitck to your ribs hearty soup - the rosemary in this soup makes for a wonderful aromoa!

Provided by Malinda Coletta

Categories Other Soups

Number Of Ingredients 12

Ingredients

1 1/3 c water
1/2 c brown rice, raw
1 Tbsp olive oil
1 medium onion chopped
2 clove garlic minced
8 oz shitake mushrooms sliced
6 c stock, vegetable or chicken
1/2 tsp rosemary, dried
1 can(s) chick peas
10 oz spinach, fresh
salt and pepper
2 oz parmesan cheese, grated

Steps:

1. In a large saucepan, bring the water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to simmer. Cover and cook until rice is tender and has absorbed all the liquid, 30 to 40 minutes.
2. Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Cook onions, stirring occasionally, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
3. Stir rice and chickpeas into broth mixture; return to a boil. Reduce to a simmer, cover, and continue cooking 5 minutes more to allow flavors to blend.
4. Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Add 1/2 teaspoon salt, to taste, and season with pepper. Serve immediately, sprinkled with grated Parmesan and drizzled with more oil.

HEARTY SPINACH AND CHICKPEA SOUP

HEARTY SPINACH AND CHICKPEA SOUP image

Categories Soup/Stew Vegetable

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

Steps:

1. In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes. 2. Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat. 3. Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend. 4. Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

Tips:

Use fresh spinach: Fresh spinach has a milder flavor and is more nutritious than frozen spinach. If you are using frozen spinach, be sure to thaw it and squeeze out any excess water before adding it to the soup.
Rinse the chickpeas: Rinsing the chickpeas will help to remove any excess starch and make them less likely to foam when they are cooked.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it is important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
Don't overcook the soup: The soup should be simmered for just until the vegetables are tender. Overcooking the soup will make the vegetables mushy and the soup will lose its flavor.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.

Conclusion:

This hearty spinach and chickpea soup is a delicious and healthy meal that is perfect for a cold day. It is packed with nutrients and is a good source of protein, fiber, and vitamins. The soup is also easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this spinach and chickpea soup a try.