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      Title: Rice & Spinach Soup (Minestrina Di Riso E Spinaci)
 Categories: Rice, Soups/stews, Italian
   Servings: 8

      1 lb Fresh spinach
      2 md Onions
      2 cl Garlic
    1/4 lb Parmesan cheese
      6 tb Olive oil
      2 tb Butter
     10 c  Basic broth (or canned 
           - chicken broth)
    3/4 c  Arborio rice (or long-grain 
           -rice) (5 oz)
           Salt
           Freshly-ground black pepper

 Rinse, drain, and stem the spinach. Bring 4 qt 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 qt 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.
 
 Recipe by Cooks; Jan/Feb 1989

 Posted by Fred Peters

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