1 lb. spinach
2 med. garlic cloves
6 tbsp. olive oil
2 1/2 qt. chicken broth
3/4 c. Arborio or long grain rice
Salt & ground pepper
2 med. onions
1/4 lb. Parmesan cheese
2 tbsp. butter

Rinse drain and stem the spinach. Bring 4 quarts water to a boil in a large soup kettle. Add the spinach and blanch until 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.

Heat oil and butter in a 6 quart soup kettle. Add 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, 18-20 minutes. Season with salt, if necessary. Ladle soup into warm bowls and sprinkle with cheese and pepper. Serve immediately.