Rice and spinach soup
Soups
1 lb fresh or 10 oz frozen chopped spinach
2 med. onions, diced
1 med. clove garlic, diced
1/4 lb. parmesan cheese, grated
6 T olive oil
2 T butter
2.5 qt chicken broth
3/4 c uncooked rice
Heat oil and butter in stock pot. Add garlic, onion and saute over medium heat until softened, about 5 minutes. Add spinach and saute 3 minutes longer. Add broth and bring to a boil. Add rice and simmer until tender, 18-20 minutes. Season to taste.
 
Mindy Hochgesang
 
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