Cooking Recipe Rice & Spinach Soup (Minestrina Di Riso E S
Recipe Ingredients
Directions
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.