Rice And Spinach Soup (minestrina Di Riso E S
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Italian | Italian, Rice, Soups/stews | 8 | Servings |
INGREDIENTS
| 1 | lb | Fresh spinach |
| 2 | Onions | |
| 2 | Garlic cloves | |
| 1/4 | lb | Parmesan cheese |
| 6 | T | Olive oil |
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 223
Calories From Fat: 160
Total Fat: 18.2g
Cholesterol: 20.1mg
Sodium: 758.2mg
Potassium: 321.6mg
Carbohydrates: 6.3g
Fiber: 2.6g
Sugar: 1.9g
Protein: 10.2g