Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spinach and Rice Soup Recipe
    Lost? Site Map

    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."

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on December 26, 2008


      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


    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
    Total Fat 10.9 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 136.4 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 4.1 g
    Sugars 2.0 g
    Protein 6.4 g

    The following items or measurements are not included:

    vegetable stock

    pecorino cheese

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes