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Rice & Spinach Soup (Minestrina Di Riso E S

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      Title: RICE & SPINACH SOUP (MINESTRINA DI RISO E S
 Categories: Italian, Soups/stews, Rice
      Yield: 8 Servings
 
      1 lb Fresh spinach
      2 md Onions
      2 md Garlic cloves
    1/4 lb Parmesan cheese
      6 tb Olive oil
      2 tb Butter
  2 1/2 qt Basic Broth (or canned
           -chicken broth)
    3/4 c  Arborio rice (or long-grain
           -rice) (5 oz)
           Salt
           Freshly-ground black pepper
 
  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 saute over medium heat until softened, about 5 minutes. Add
  the spinach and saute 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.
  
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.
 
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