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Rice & Spinach Soup(Minestrina Di Riso E S

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Submitted by digger

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 453.6
POUND G SPINACH
fresh
2 2
EACH EACH ONIONS
md
2 2
EACH EACH GARLIC CLOVES
md
¼ 113.4
POUND G PARMESAN CHEESE
6 9E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML BUTTER
2 ½ 2.5
QUARTS QUARTS CHICKEN BROTH
canned, or basic broth *
¾ 177
CUP ML RICE
arborio rice (or long-grain -rice) (5 oz)
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
freshly ground, to taste *

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.

Makes 8 to 10 servings.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 193 56% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 261mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 73% Vitamin C 21%
Calcium 15% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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