Spinach and Chickpea Soup

ingredients

1 Tbl olive oil
1 celery stalk, diced
1 small onion, diced
1 Tbl minced garlic (or to taste)
1/4 cup rice (I like brown basmati)
1 cup chick peas
1 cup spinach, ripped into small pieces
4 cups chicken broth
1-2 cups water (this is a very flavorful broth so I add water to thin it out. Add to your broth as necessary)
The following seasonings to taste - I am not going to share amts because I use freeze dried herbs which do not equate to the same amt dried
celery seed
oregano
basil
parsley
salt
pepper
parmesan (optional)

1
Saute’ onion, celery and garlic in oil until soft-- a couple of minutes.
2
add rice, chick peas, broth as well as small amounts of each of the seasonings (you will add more to taste a little later). Bring to a boil.
3
Reduce heat to simmer as soon as the soup boils. Simmer for 30 min.
4
Taste broth and add additional seasonings as required. Add parmesan to taste (+/-2 Tbl)
5
Add spinach and let simmer for another 15-20 min
6
Ladle into bowls and sprinkle with more parmesan cheese and serve.