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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.