1 lb spinach 2 onions 2 garlic 1/4 lb parmesan cheese 6 tb olive oil 2 tb butter 2 1/2 qt basic broth 5 oz salt black pepper 4 quarts water to in a soup kettle 6 quart 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]