Recipe for Rice and Spinach Soup (Minestrina Di Riso E s 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 lb Fresh spinach
2 med Onions
2 med Garlic cloves
1/4 lb Parmesan cheese
6 tbl Olive oil
2 tbl Butter
1/2 qt Basic Broth (or canned chicken broth)
3/4 cup Arborio rice (or long-grain rice) (5 oz)
Salt
Instructions:
Instructions: 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.

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