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Rice & spinach soup (minestrina di riso e s

Yield: 8 Servings

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 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.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More