• 1½  Cups cooked chick peas
• 1  Small onion, chopped
• 3-4  Cloves garlic, crushed and minced
• 1½  Cups firmly packed fresh spinach leaves, chopped
• 1  Tablespoon olive oil
• ¾  Cup corn kernels
• ¼  Cup short grain brown rice
• 3  Cups Real Chicken Broth
• 3  Cups water
• 2  Tablespoons fresh Italian parsley, chopped
• 2  Scallions, chopped
• 1  Small bay leaf
• 1  Celery stalk, chopped
• Salt and freshly ground black pepper
• Red pepper flakes
• Grated Romano cheese

     1. In a large soup pot, heat the olive oil. Add the onion, scallions,
         celery and garlic. Sauté until all the vegetables become limp.
 
     2. To the soup pot add the chicken broth, water, chick peas, brown
         rice, parsley, salt, black pepper, bay leaf and red pepper flakes.
         Bring the soup pot to a boil.
 
     3. Cover and simmer for 30 minutes. Add the corn kernels and
         chopped spinach leaves. Return the soup to a boil and
         simmer covered for another 15 minutes.
 
     4. Serve and garnish with Romano cheese.