How To make Rice and Spinach Soup(Minestrina Di Riso E S

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
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. [COOKS; Jan/Feb 1989] Posted by Fred Peters.