Rice & Spinach Soup (Minestrina Di Riso E Spinaci)

Minestrina means “little soup” in Italian, and this one lives up to its name. Fresh spinach blanched, chopped, and sauteed with garlic and onion in olive oil and butter, then simmered in a generous amount of broth with Arborio rice until the grains are tender and the soup has a silky body. A shower of freshly grated Parmigiano-Reggiano goes on at the table.

Blanching the spinach first, then sauteing it, is a two-step process that removes excess water and concentrates the flavor. Raw spinach dropped straight into broth tastes flat and watery by comparison.

Arborio rice releases starch as it cooks, naturally thickening the broth into something between a clear soup and a porridge. Long-grain rice works too, but won’t give you that same velvety texture.

Chef Tips

• Blanch the spinach for only about a minute until bright green. Any longer and it turns army green and loses its fresh flavor.
• Refresh the blanched spinach under cold water immediately to stop the cooking and lock in the color.
• Serve in warm bowls so the soup stays hot. Rice soups cool down faster than you’d expect.
• The rice continues absorbing liquid as it sits. Leftovers will be much thicker, so thin with extra broth when reheating.

Variations

• Use Swiss chard or kale in place of spinach for a heartier, more robust green.
• Add a squeeze of lemon juice to each bowl for brightness.
• Stir in a beaten egg at the end for an Italian stracciatella-style finish.