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Garbanzo, Rice and Spinach Soup
Serves 6 |
Prep Time 20 minutes |
Cook Time 45 minutes
Ingredients
2 Tbsp Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1/4 cup shallots, finely chopped
1/3 cup celery, diced
1 pin red pepper flakes
4 cup kombu dashi (soup stock), see Eden's recipe, or vegetable stock
15 ounces Eden Organic Garbanzo Beans, do not drain
1 cup precooked organic long grain white or brown rice
1 1/2 Tbsp fresh rosemary, finely chopped
2 Tbsp Eden Bonito Flakes, finely crumbled
1/2 tsp Eden Sea Salt, or to taste
1 cup Eden Organic Diced Tomatoes w/Green Chilies, do not drain
1/8 tsp freshly ground black pepper, or to taste
2 cup spinach, chopped
escarole, arugula or chard
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Directions
Heat the oil in a medium soup pot and sauté the garlic and shallots for 1 to 2 minutes. Add the celery and red pepper flakes. Sauté another 1 to 2 minutes. Add the kombu dashi or soup stock, rosemary, bonito flakes, chickpeas, rice, tomatoes and sea salt. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 30 minutes. Remove half of the ingredients and puree in a blender or food processor. Return the puree to the soup pot. Season with black pepper, add more sea salt if desired and add the chopped spinach. Simmer for 5 to 7 minutes. Serve hot.
Nutritional Info
Per serving:
167 Calories,
6g Fat (30% calories from fat),
6g Protein,
23g Carbohydrate,
4g Fiber,
0mg Cholesterol,
196mg Sodium
Related Recipes
Beans, Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Italian, Japanese Food, Mediterranean, No Sweetener Added, Oils, Sea Vegetables, Soup, Chili & Stews, Tomatoes, Wheat-Free, Whole Grain
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