Spinach rice soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Bunch fresh parsley; chopped |
| 2 | Cloves garlic; pressed | |
| Butter & oil | ||
| 3 | larges | Onions; chopped |
| 2 | packs | Frozen spinach -or- |
| 1 | pounds | Fresh spinach; chopped medium potatoes |
| ½ | can | Pear tomatoes |
| Salt & pepper to taste | ||
| 2 | quarts | Beef or chicken stock |
| 1 | cup | Uncooked rice |
Directions
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.
MRS LAMI
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .