Rice and spinach soup (minestrina di riso e s

8 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh spinach
2 mediums Onions
2 mediums Garlic cloves
¼ pounds Parmesan cheese
6 tablespoons Olive oil
2 tablespoons Butter
2½ quart Basic Broth (or canned chicken broth)
¾ cup Arborio rice (or long-grain rice) (5 oz)
Salt
Freshly-ground black pepper

Directions

PREPARATION AND COOKING: Rinse, drain, and stem the spinach. Bring 4 quarts of water to boil in a large soup kettle. Add the spinach and blanch until bright green and tender, about 1 minute. Drain, refresh under cold running water and coarsely chop. Peel and coarsely chop the onion. Peel and crush the garlic. Grate the cheese (1 cup).

Heat oil and butter in a 6-quart soup kettle. Add the garlic and onion and saute over medium heat until softened, about 5 minutes. Add the spinach and saute 3 minutes longer. Add the broth and bring to a boil. Add the rice and simmer until tender, 18 to 20 minutes. Season with salt, if necesary.

SERVING: Ladle soup into warm bowls; sprinkle with pepper and cheese.

Serve immediately.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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