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Garbanzo, Rice and Spinach Soup

Serves 6 | Prep Time 20 minutes | Cook Time 45 minutes


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 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 organic diced tomatoes, do not drain

1/8 tsp freshly ground black pepper, or to taste

2 cup spinach, chopped
escarole, arugula or chard


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 Information

Per serving: 167 calories, 6g fat (30% calories from fat), 6g protein, 23g carbohydrate, 4g fiber, 0mg cholesterol, 196mg sodium