Spinach + Chickpea Soup

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.