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, 6 g fat (31% calories from fat), 5 g protein, 23 g carbohydrate, 4 g fiber, 0 mg cholesterol, 330 mg sodium