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    You are in: Home / Recipes / Spinach and Rice Soup Recipe
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    Spinach and Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    CaliforniaJan's Note:

    Use baby spinach leaves to prepare this light and fresh-tasting soup. From a cookbook given to me by my swap parener, Pneuma, "500 Greatest-Ever Vegetarian Recipes."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
    2. 2
      Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
    3. 3
      Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
    4. 4
      Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
    5. 5
      Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.

    Ratings & Reviews:

    • on December 26, 2008

      45

      I love the taste of this soup. It would be 5 stars for the taste. What makes me give 4 stars is the consistency of the soup. It's too thick. I don't know why. I used the 5 cups of stock (chicken stock). The risotto rice absorbed all the liquid I think. I omitted the red chili pepper. Thanks CaliforniaJan. Made for Holiday tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spinach and Rice Soup

    Serving Size: 1 (257 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 203.2
     
    Calories from Fat 98
    48%
    Total Fat 10.9 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 136.4 mg
    5%
    Total Carbohydrate 22.8 g
    7%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.0 g
    8%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    vegetable stock

    pecorino cheese

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