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 pinch 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 Eden Black Pepper, or to taste
• 2 cup spinach, escarole, arugula, or chard, chopped
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 Information
Per serving: 161 calories, 6g fat (31% calories from fat), 5g protein, 23g carbohydrate, 4g fiber, 0mg cholesterol, 330mg sodium