Spinach & Rice Soup

Here’s a soup to feed your body and soul. Fresh flavors, low in fat and carbs, and nice textures to warm you from the inside out and leave you very satisfied. Enjoy with some homemade bread or rolls, or your favorite salad, and it’s a complete meal.

Ingredients
3 strips of diced turkey bacon
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 chopped leek
6 cups of chicken or vegetable broth
1/2 teaspoon dried rosemary
1 15-ounce can of chickpeas, drained
2 cups of cooked Texmati white, brown, wild & red rice blend
2 6-ounce bags of baby spinach leaves
coarse salt and freshly ground pepper
soy parmesan

In a large saucepan or Dutch oven, heat the oil and add the onion, cooking until tender, about 5 minutes.
Add the garlic and the leeks, cook and stir occasionally until the leeks are tender.
Add the broth and the rosemary.
Bring to a boil.
Add the cooked rice and the drained chickpeas and return to a boil.
Reduce the heat.
Mash some of the chickpeas with a masher, right in the soup pot, to thicken the soup.
Stir the spinach into the soup, and cook for about a minute until just wilted.
Season with salt and pepper.
Ladle into soup bowls, garnish with optional soy parmesan, and serve immediately.
Makes 4 servings.