Name: Rice and Spinach Soup (Minestrina Di Riso E S
Ingredients: 1 lb Fresh spinach; 2 md Onions; 2 md Garlic cloves; 1/4 lb Parmesan cheese; 6 tb Olive oil; 2 tb Butter; 2 1/2 qt Basic Broth (or canned chicken broth); 3/4 c Arborio rice (or long-grain rice) (5 oz); Salt; Freshly-ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Grains	Italian	Italian, Soups/stews, Rice	8	Servings

INGREDIENTS

1	lb	Fresh spinach
2	md	Onions
2	md	Garlic cloves
1/4	lb	Parmesan cheese
6	tb	Olive oil
2	tb	Butter
2 1/2	qt	Basic Broth (or canned chicken broth)
3/4	c	Arborio rice (or long-grain rice) (5 oz)
		Salt
		Freshly-ground black pepper

INSTRUCTIONS

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

A Message from our Provider:

“Jesus: the human face of God”