Spinach rice soup

Yield: 6 Servings

Measure Ingredient
1 large Bunch fresh parsley; chopped
2 \N Cloves garlic; pressed
\N \N Butter & oil
3 larges Onions; chopped
2 packs Frozen spinach -or-
1 pounds Fresh spinach; chopped medium potatoes
½ can Pear tomatoes
\N \N Salt & pepper to taste
2 quarts Beef or chicken stock
1 cup Uncooked rice

Prepare sofritto with parsley, garlic, butter & oil. Add onions, spinach, tomatoes & potatoes & cook slowly. Water or moisture will form & when the moisture is gone, add beef or chicken stock. Add rice, salt & pepper & cook until rice is done, but still firm. Serve with a sprinkle of Parmesan cheese.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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