Ingredients
- 2 onions
- 2 garlic (cloves)
- 4 quarts water to in a soup kettle (boil)
- 6 quart soup kettle
- 2 1/2 qt basic broth
- 6 tb olive oil
- 5 oz salt black pepper (freshly ground)
- 1 lb spinach (fresh)
- 1/4 lb parmesan cheese
- 2 tb butter
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]