Ingredients
- 2 onions
- 2 garlic (cloves)
- 3,800 ml water to in a soup kettle (boil)
- 2,800 gr soup kettle
- 2,400 ml basic broth
- 90 ml olive oil
- 80 gr salt black pepper (freshly ground)
- 60 gr spinach (fresh)
- 40 gr parmesan cheese
- 28 gr 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]