Side Pannel
Rice and Spinach Soup (Minestrina Di Riso E S
Rice and Spinach Soup (Minestrina Di Riso E S
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Italian
Ingredients List
- 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
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
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.
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.
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