Romanspinachsoup Recipes

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SPINACH AND RICE SOUP



Spinach and Rice Soup image

Use baby spinach leaves to prepare this light and fresh-tasting soup. From a cookbook given to me by my swap parener, Pneuma, "500 Greatest-Ever Vegetarian Recipes."

Provided by CaliforniaJan

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh Baby Spinach, washed
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small fresh red chili pepper, seeded and finely chopped
1 cup risotto rice
5 cups vegetable stock
salt
pepper
4 tablespoons pecorino cheese, grated

Steps:

  • Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
  • Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
  • Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
  • Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
  • Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.

ROMAN SPINACH SOUP



Roman Spinach Soup image

An unsual recipe that is quick to make and perfect start to a low-carb meal. The recipe comes from Favorite Brand Name Low-Carb Recipes.

Provided by PaulaG

Categories     European

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

6 cups reduced-sodium chicken broth
1 cup egg substitute
1/4 cup minced fresh basil
3 tablespoons freshly grated parmesan cheese
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
8 cups fresh spinach, washed,stems removed,and coarsley chopped
lemon slice (to garnish)
parsley sprig (to garnish)

Steps:

  • In a 4-qt saucepan, over medium heat, bring broth to a boil.
  • Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
  • Set aside.
  • Add spinach to broth and simmer 1 minute.
  • Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
  • Simmer 2 to 3 minutes or until egg is cooked.
  • Garnish with lemon slices and parsley.
  • Note: Soup may look curdled.

Nutrition Facts : Calories 59.9, Fat 1.8, SaturatedFat 0.7, Cholesterol 1.6, Sodium 166.4, Carbohydrate 4.3, Fiber 0.7, Sugar 1.1, Protein 8.3

TORTELLINI TOMATO SPINACH SOUP



Tortellini Tomato Spinach Soup image

Make and share this Tortellini Tomato Spinach Soup recipe from Food.com.

Provided by spatchcock

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 garlic clove, minced
4 -6 cups chicken broth or 4 -6 cups vegetable broth
1 (14 ounce) can whole tomatoes, coarsely chopped
1 (9 ounce) package fresh tortellini or 1 (9 ounce) package dried tortellini
kosher salt
cracked black pepper
10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
1/4 cup freshly grated parmesan cheese (optional)

Steps:

  • In a soup pot, heat olive oil over medium high heat.
  • Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
  • Add broth and tomatoes, turn heat up to high, and bring to a boil.
  • Add the tortellini and cook according to package instructions.
  • When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
  • Serve immediately.
  • Garnish each serving with a sprinkling of Parmesan.

FINNISH SPINACH SOUP (PINAATTIKEITTO)



Finnish Spinach Soup (Pinaattikeitto) image

One of my favourite lunch soups! Great mild taste, features good-for-you spinach and quick to make; you can make the soup while the eggs are boiling. This soup also seems to be the #1 opinion divider in the country - about half the people (like me!) love it, while the other half (like my husband!) think it's a complete abomination. I think it's just due to the spinach though. ;-)

Provided by stormylee

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons margarine
5 tablespoons all-purpose flour
1 liter milk
150 g finely chopped frozen spinach, thawed and drained
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon white pepper
4 hard-boiled eggs

Steps:

  • Melt margarine in a pot, add flour and mix well with a whisk.
  • Add about half of the milk and whisk vigurously to get rid of any lumps. Keep whisking until the mixture thickens and begins to boil.
  • Add the rest of the milk and the spinach, whisk. Allow to boil for a few minutes. Keep stirring often as milk-based soups stick to the bottom of the pot easily!
  • Add salt, sugar and white pepper, mix.
  • Divide between soup bowls; peel boiled eggs, halve them, and place two egg halves on top of each bowl of soup.

Nutrition Facts : Calories 369.1, Fat 23.7, SaturatedFat 9.1, Cholesterol 248.2, Sodium 897.8, Carbohydrate 22.6, Fiber 1.4, Sugar 2, Protein 17.3

STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)



Stracciatella Alla Romana (Roman Egg Drop Soup) image

Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the broth. Simple, delicious, and elegant.

Provided by Alan in SW Florida

Categories     Stocks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

5 cups chicken stock (either fresh or canned, but if canned use the best quality that you can find)
4 eggs
4 tablespoons freshly-grated parmigiano-reggiano cheese
2 tablespoons dried breadcrumbs
1 tablespoon flour
1 lemon, zest of
salt & freshly ground black pepper, to taste
3 tablespoons chopped flat-leaf Italian parsley
extra virgin olive oil

Steps:

  • In a saucepan, over medium-high heat, bring the chicken stock to a boil.
  • In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
  • Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
  • Adjust the seasoning with salt and pepper.
  • Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.

Nutrition Facts : Calories 160, Fat 6.9, SaturatedFat 2.3, Cholesterol 149.4, Sodium 426.8, Carbohydrate 12.2, Fiber 0.5, Sugar 3.8, Protein 11.4

WHITE BEAN & SPINACH SOUP



White Bean & Spinach Soup image

This is a great soup! The zesty cayenne and lovely black wild rice make this recipe kicky in more ways than one. A terrific way to warm up on a cool day!

Provided by Cynthia Holbert @cholbert21

Categories     Turkey Soups

Number Of Ingredients 15

1/2 pound(s) dried navy beans (soaked for 6 hours)
2 tablespoon(s) coconut oil
2 Stalks - celery diced
1 medium - onion diced
2 - Italian turkey sausage links
36 ounce(s) organic chicken broth
1/2 teaspoon(s) pepper
5 ounce(s) spinach, fresh
1 tablespoon(s) dried basil
1 tablespoon(s) dried oregano
1 teaspoon(s) powdered red pepper
1 tablespoon(s) garlic powder
1 cup(s) diced carrots
- salt to taste (redmonds real salt)
1 cup(s) black wild rice

Steps:

  • Soak beans for 6 hours in water.
  • Heat oil in large pot over medium heat. Remove sausage from skin, brown and crumble.
  • Add diced carrots, celery and onion.
  • Sautee for 5 minutes.
  • Add beans, chicken broth, pepper, rice, and spices.
  • Bring to a boil. then simmer on medium low for 1 hour.
  • Add washed spinach and bring to a back to a boil.
  • Lower heat and simmer for 10 minutes.
  • Serve with french bread.

SIMPLE TOMATO-SPINACH-WHITE BEAN SOUP



Simple Tomato-Spinach-White Bean Soup image

I made this up one winter when I was too lazy to make minestrone, but wanted something kind of similar. REALLY easy and healthy! Measurements and times are approximate.

Provided by Ameliahead

Categories     Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 garlic cloves, chopped
1 medium yellow onion, chopped
2 (15 ounce) cans diced tomatoes
1/2 cup fresh basil, chopped
2 sprigs fresh thyme, left whole
2 (15 ounce) cans butter beans or 2 (15 ounce) cans other white beans, drained and rinsed
32 ounces vegetable broth (use less if you like a thicker soup)
salt
black pepper
5 ounces Baby Spinach

Steps:

  • Saute garlic and onion in olive oil until tender.
  • Add tomatoes and herbs and cook until heated through. Season with salt and pepper.
  • Add beans and broth, and cook until soup simmers. Check for seasoning.
  • Just before serving, add spinach a handful at a time, until wilted.
  • Serve--very good with a hunk of crusty bread and a salad.

Nutrition Facts : Calories 200.2, Fat 5.8, SaturatedFat 0.9, Sodium 446.6, Carbohydrate 29.2, Fiber 10.1, Sugar 7.2, Protein 9.7

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