Title: Rice and Spinach Soup (Minestrina Di Riso E S
Categories: Italian, Soups/stews, Rice
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.

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