Rice And Spinach Soup(Minestrina

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

3/4 c Arborio rice

5 oz

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.

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.