Rice & Spinach Soup(Minestrina Di Riso E S

Minestrina di riso e spinaci is the kind of soup Italian grandmothers make when someone needs something warm, nourishing, and uncomplicated. Fresh spinach blanched until bright green, chopped, and simmered with arborio rice in a generous pot of chicken broth until the rice is tender and the broth turns slightly starchy and silky.

Blanching the spinach separately before adding it to the soup preserves that vivid green color. Spinach thrown straight into simmering broth turns muddy and drab. A quick dip in boiling water, a cold rinse, and a rough chop keeps it looking alive in the finished bowl.

Two medium onions and two cloves of garlic sauteed in a mix of olive oil and butter build the aromatic base. The butter adds richness while the olive oil brings fruity depth. Five minutes over medium heat softens them without browning, which would add a roasted flavor that doesn’t belong in this clean, brothy soup.

Arborio rice releases starch as it simmers for 18 to 20 minutes, thickening the broth just enough to coat the back of a spoon. Long-grain rice works too but gives a thinner, less velvety result.

Pro Tips

• Use fresh spinach, not frozen. Frozen spinach releases too much water and has a softer, mushier texture.
• Grate the Parmesan fresh at the table. Pre-grated cheese melts in clumps and tastes less sharp.
• Serve immediately. The rice continues absorbing broth as it sits, and leftovers turn thick and porridge-like. Add extra broth when reheating.
• Season carefully. The Parmesan and broth both bring salt, so taste before adding more.

Variations

• Egg drop version: Stir a beaten egg into the hot soup just before serving for Italian stracciatella-style ribbons.
• Lemon brightened: Add a squeeze of fresh lemon juice to each bowl for a lighter, more vibrant finish.
• Kale swap: Replace spinach with lacinato kale, adding it to the broth 5 minutes before the rice is done since kale needs more cooking time.