Spinach + Chickpea Soup

i started cooking this in the winter time, which is when i tend to crave soups. this soup is NOT boring, and very filling. serve with homemade bread to use up all that extra broth in your bowl.

- 2 cups uncooked brown rice
- 1 tbsp EVOO
- 1 medium onion, finely chopped
- 2 cloves minced garlic
- 8 ounces fresh shiitake, stems removed, caps thinly sliced (4 cups)
- 6 cups veggie broth
- 1/2 tsp rosemary
- 1 can chickpeas, drained and rinsed
- 2 bags (10 ounces total) baby spinach
- salt + pepper
- 1/2 cup grated parmesan

1. in large saucepan, bring 4 cups water to boil. stir in rice and return to boil.
2. reduce to simmer + cover. cook for 30 minutes.
3. in second large saucepan, cook onion in oil for 5 minutes.
4. add garlic + shiitake. cook til mushrooms are tender (around 5 minutes).
5. add broth and rosemary. bring to boil.
6. cover and remove from heat.
7. check rice-- if not tender after 30 minutes, cover and cook 10 minutes more.
8. stir in 2 cups cooked rice + chickpeas into broth, return to boil.
9. reduce to simmer, cover, cook for 5 minutes.
10. stir in spinach + cook, uncovered, until just wilted.
11. season with s+p and sprinkle with cheese.