Spinach and yellow split pea soup
Description
If using canned chickpeas, this soup can be prepared quite quickly, in about 40 minutes. If using raw chickpeas, soak them for 8 hours in plenty of cold water. Then cook in fresh water for 40–50 minutes until tender. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Rinse the rice in several changes of water until the water runs clear. Wash the spinach under running water. Peel the onion and garlic. Chop the mushrooms.
- 2
Step 2
Bring the broth to a boil. Add the rice and cook, without lifting the lid, for 20 minutes.
- 3
Step 3
Meanwhile, heat oil in a skillet over medium heat. Sauté onion and garlic until soft, about 5 minutes. Add dried rosemary and mushrooms, cook, stirring, for about 5 minutes.
- 4
Step 4
Add the sauté to the broth, include the canned chickpeas, bring to a boil, and cook for another 5 minutes.
- 5
Step 5
Add the spinach and cook uncovered for about 1 minute. Season with salt and pepper.
- 6
Step 6
Add grated Parmesan when serving.