Rice & Spinach Soup (Minestrina Di Riso E Spinaci)
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spinach
fresh |
|
| 2 | medium |
onions
|
|
| 2 | medium |
garlic cloves
|
*
|
| ¼ | pound |
Parmesan cheese
|
|
| 6 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
|
|
| 2 ½ | quarts |
stock
basic, or canned chicken broth |
*
|
| ¾ | cup |
arborio (short-grain) rice
or long-grain rice |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spinach
fresh |
|
| 2 | medium |
onions
|
|
| 2 | medium |
garlic cloves
|
*
|
| 113.4 | g |
Parmesan cheese
|
|
| 9E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
|
|
| 2.5 | quarts |
stock
basic, or canned chicken broth |
*
|
| 177 | ml |
arborio (short-grain) rice
or long-grain rice |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
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 sauté over medium heat until softened, about 5 minutes.
Add the spinach and sauté 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.
