1 qt. well-seasoned chicken broth
1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen chopped spinach
1 c. cooked rice
1 c. light cream or milk
3/4 c. grated sharp Provolone cheese
1/4 c. grated Romano or Parmesan cheese
1 (2 oz.) jar chopped pimento

Bring broth to a boil. Add cauliflower and cook 2 minutes, then add spinach and cook 4 minutes longer or until vegetables are done. Stir in rice. Mix cream with cheese and stir into soup with pimento. Heat but do not boil. 10 cups.