Spinach and Rice Soup Recipe

Spinach and Rice Soup Recipe

This refreshing rice soup recipe is mildly spiced and perfect for spring. Enjoy as a light lunch or first course.

Spinach and Rice Soup Recipe

Refreshing and light rice soup recipe that's mildly spiced and perfect for lunch or as a first course.
Print Pin
Course: Soups
Cuisine: Mediterranean
Keyword: rice soup recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 1 1/2 pounds fresh spinach (bunched or baby is fine)
  • 1 small onion
  • 2 cloves garlic
  • 1 small red chili (optional)
  • 3 Tablespoons extra virgin olive oil
  • 1/2 teaspoon Greek Seasoning
  • 1 teaspoon fine sea salt (this amount will vary depending on the saltiness of the stock used)
  • heaping 1/2 cup Arborio (risotto) rice
  • 5 cups vegetable or chicken stock
  • 4 Tablespoons Pecorino cheese (optional, for finishing)

Instructions

  • If using bunched spinach, cut off stems. Clean spinach by soaking briefly in a large bowl of water and letting sand and dirt sink to the bottom. Lift spinach from the bowl of water and place in a large pot. Turn the heat on medium and stir occasionally until spinach is wilted. Remove and drain. When cooled, squeeze with your hands to remove excess liquid. Chop the spinach finely with a large knife and set aside.
  • Dice onion and mince garlic. Dice chili if using. Measure out other ingredients.
  • Heat the olive oil in a large saucepan over medium heat. Add onion, garlic, and chili (if using) and cook for 4-5 minutes until softened. Add the Greek seasoning and salt during this time.
  • Add the rice and stir to coat well. Pour in the stock. Bring to a boil, then lower the heat to simmer for 10 minutes.
  • Add the spinach, and season to taste with salt and pepper. Cook for 5-7 minutes more, until the rice is tender. Serve with a side of Pecorino cheese.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!