1 lb Fresh spinach

      2 md Onions

      2 md Garlic cloves

    1/4 lb Parmesan cheese

      6 tb Olive oil

      2 tb Butter

  2 1/2 qt Basic Broth (or canned

           -chicken broth)
    3/4 c  Arborio rice (or long-grain

           -rice) (5 oz)
           Salt
           Freshly-ground black pepper
  PREPARATION AND COOKING:  Rinse, drain, and stem the spinach.  Bring 4
  quarts of water to boil in a large soup kettle.  Add the spinach and blanch
  until bright green and tender, about 1 minute.  Drain, refresh under cold
  running water and coarsely chop.  Peel and coarsely chop the onion. Peel
  and crush the garlic.  Grate the cheese (1 cup).
  Heat oil and butter in a 6-quart soup kettle.  Add the garlic and onion and
  saute over medium heat until softened, about 5 minutes.  Add the spinach
  and saute 3 minutes longer.  Add the broth and bring to a boil. Add the
  rice and simmer until tender, 18 to 20 minutes.  Season with salt, if
  necesary.
  SERVING:  Ladle soup into warm bowls; sprinkle with pepper and cheese.
  Serve immediately.
  Makes 8 to 10 servings.
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.