Ingredients Jump to Instructions ↓

  1. 1 lb Fresh spinach

  2. 2 md Onions

  3. 2 md Garlic cloves

  4. 1/4 lb Parmesan cheese

  5. 6 tb Olive oil

  6. 2 tb Butter

  7. 2 1/2 qt Basic Broth

  8. 3/4 c Arborio rice

  9. 5 oz

  10. 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

  11. 3 minutes longer. Add the broth and bring to a boil.

  12. 18 to 20 minutes. Season with salt, if necesary. SERVING: Ladle soup into warm bowls; sprinkle with pepper and cheese. Serve immediately. Makes

  13. 8 to 10 servings.


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