*  Exported from  MasterCook  *

              RICE AND SPINACH SOUP (MINESTRINA DI RISO E S

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Soups/stews
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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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