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Rice and spinach soup (minestrina di riso e spinaci)

Yield: 8 servings

Ingredients:

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

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