[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]From Dr. Julia Greer’s Anticancer Cookbook

Ingredients:

• 2 T olive oil
• 4 cloves of garlic, minced
• 1/4 cup finely chopped shallots
• 1/3 cup diced celery
• Pinch of red pepper flakes
• 4 cups of vegetable stock
• 1 1/2
  T finely chopped fresh rosemary
• 1 15 ounce can of garbanzo beans
• 1 1/4 cups cooked brown rice
• 1 cup of diced tomatoes
• Sea salt and freshly ground black pepper to taste
• 2 cups of fresh chopped spinach

Preparation:

1. Sauté garlic and shallots in olive oil in a large soup pot for 1 – 2 minutes.
2. Add celery and red pepper flakes and continue to sauté for another 1 – 2 minutes.
3. Add vegetable stock, rosemary, chickpeas, rice, tomatoes and salt.
4. Cover and bring to a boil.
5. Reduce heat to medium low and simmer about 30 minutes.
6. Pour about half of the soup into a blender and blend to make the soup creamier.
7. Return the blended soup to the pot.
8. Season with salt and pepper and add chopped spinach.
9. Simmer on low heat for 6 or 7 minutes and serve hot.

Servings:

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