Rice & Spinach Soup (Minestrina Di Riso E Spinaci)

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.