60 gr spinach 2 onions 2 garlic 40 gr parmesan cheese 90 ml olive oil 28 gr butter 2,400 ml basic broth 80 gr salt black pepper 3,800 ml water to in a soup kettle 2,800 gr soup kettle
Instructions
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]