Recipe - Rice And Spinach Soup (Minestrina Di Riso E S

1 pound Fresh spinach
2 md Onions
2 md Garlic cloves
One fourth pound Parmesan cheese
6 tablespoon Olive oil
2 tablespoon Butter
2 One half qt Basic Broth (or canned
chicken broth)
Three fourths cup Arborio rice (or longgrain
rice) (5 oz)
Salt
Freshlyground 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 6quart 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