Spinach and Rice Soup

Submitted by CaliforniaJan

"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.""

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 680.38 g fresh Baby Spinach, washed
• 44.37 ml extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 small fresh red chili pepper, seeded and finely chopped
• 236.59 ml risotto rice
• 1182.95 ml vegetable stock
• salt
• pepper
• 59.16 ml pecorino cheese, grated

directions

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. Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
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. 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. 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.

Reviews

[Floie T.]

Excellent. Love it just the way it is, no changes!

 

[traveltopix]

I had spinach and rice that I wanted to combine and found this recipe. From the sound of it (and the above comment), I presumed it would come out like soupy risotto, which it did. I added diced carrots, toasted walnuts and lemon zest. It was ok for a quick side dish, but I wouldn't call it soup!

 

[Boomette]

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.