Renee Clerkin
Dietitian | Nutritionist
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Chickpea and Mushroom Soup
PREP TIME: 10-15 minutes
COOK TIME: 40-55 minutes
SERVES: 4
INGREDIENTS
2 tablespoons olive oil
2 onions, diced
4 cloves garlic, minced
2 stalks celery, diced
1 tablespoon chopped fresh rosemary
3 tablespoons chopped fresh parsley
2 teaspoons dried oregano
1/4 teaspoon each: sea salt and black pepper
4 cups sliced mushrooms
2 (15-ounce) cans chickpeas, rinsed and drained, or about 3 cups cooked chickpeas
1 (14.5 ounce) can tomatoes (I used whole peeled plum tomatoes)
4 cups vegetable or chicken broth
4 cups chopped baby spinach
DIRECTIONS
1

Heat oil in a large saucepan over medium heat.  Add onions and cook for 5 minutes, stirring occasionally.  Add in garlic, celery, herbs, salt, pepper, and mushrooms; cook for an additional 5 minutes, until vegetables start to soften.

2

Mix in chickpeas, tomatoes with their juice, and broth; bring to a boil. Cover, reduce heat, and simmer for 30-45 minutes.

3

Stir in spinach and cook for 1 more minute, until spinach welts. Serve warm and top with Parmesan cheese (optional).