Spinach Herb and Bean Soup

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Yield: 6 servings

Ingredients:

• 1 small onion, chopped
• 4 green onions, chopped
• salt and pepper
• 1 carrot, chopped
• 2 tsp ground turmeric
• 1 tsp garlic powder
• 2/3 cup dried parsley
• 2/3 cup dried mint
• 2/3 cup dried cilantro
• 4 cups spinach, chopped
• 4 cups stock (I used chicken but any will do)
• 2 cups water
• 1 can chickpeas, rinsed and drained
• 1/2 cup quick cooking oats
• 1 cup leftover rice (or sub by adding some more oats)

Steps:

1. Heat some oil in a pot over medium heat. Add onions and green onions. Cook a few minutes until softened.

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2. Add turmeric and garlic powder. Mix well.

3. Add all the dried herbs and cook, stirring until fragrant for a few minutes.

4. Add some salt and pepper. Stir well.

5. Mix in the chopped spinach. Cook until it starts to wilt for a few minutes.

6. Add the stock and water. Turn heat to high and bring to a rolling boil. Lower heat and simmer for about 20 minutes.

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7. Add the chickpeas, oats, and rice. Mix well and cook another 15 minutes, until thickened.

8. Add salt and pepper to taste. Serve in bowls. Drizzle with fresh lemon juice. I like mine with a sprinkling of dried mint and a dollop of Greek yogurt.