SPINACH AND RICE SOUP

Spinach and Rice Soup

Serves 4

I first had a version of this soup years ago in a small country restaurant in Tuscany. I've added chickpeas (garbanzo beans) to enhance the texture. They call for about 2 hours of soaking and cooking and can be prepared several hours in advance. That done, the soup actually takes very little time to prepare.

I specify Arborio rice here, the rice used to make risotto, as the soup needs the creaminess that comes from this type of rice when cooked.

½ cup (3½ oz/105 g) dried chickpeas (garbanzo beans)

6 cups (48 f1 oz/1.5 l) chicken stock

1 cup (8 fl oz/250 ml) dry white wine or water

2 bunches spinach, 1½-2 lb (750 g-1 kg) total weight

¼ cup (2 fl oz/60 m1) water

1 tablespoon o11ve oil

1 small yellow onion, finely chopped (about ½ cup/2 oz/60 g)

1 clove garlic, finely chopped (about 1 teaspoon)

½ cup (3½ oz/105 g) Italian Arborio rice or medium-gram white rice

salt and freshly ground pepper

freshly grated nutmeg

Sort through the chickpeas, discarding any discolored ones or impurities. Rinse the chickpeas, drain, and place in a bowl. Add hot tap water to cover by 2 inches (5 cm) and let soak for 1 hour. Drain, rinse again, and place in a saucepan with hot tap water to cover by 1 inch (2.5 cm). Place over medium-high heat and bring to a boil. Reduce the heat to medium-low, cover, and simmer until tender, about 1 hour. Drain and set aside.

In a saucepan over medium heat, combine the chicken stock and the 1 cup (8 f1 oz/250 ml) wine or water. Heat to just under a boil. Reduce the heat to low and keep warm.

Pick over the spinach, discarding any old or damaged leaves, and wash well. Remove the stems. Gather the leaves together in bundles and chop coarsely. Place in a 1arge sauté pan or saucepan and add the ¼ cup (2 fl oz/ 60 ml) water. Cover, place over medium heat, and cook, stirring a couple of times to cook evenly, until the spinach wilts, 1-2 minutes. Transfer to a colander and, using a kitchen spoon, press against the spinach to remove all the liquid. Set aside.

In a large pot or saucepan over medium-low heat, warm the olive oil. Add the onion and garlic and sauté gently, stirring, until translucent, 4-5 minutes. Add the rice and stir until the rice is coated with the oil, 2-3 minutes.

Stirring constantly, slowly pour in the hot stock mixture. Then add the spinach and chickpeas and bring to a simmer. Cover partially and simmer gently over low heat, stirring occasionally, until the rice is cooked just until al dente (tender but firm to the bite), 20-25 minutes. Season to taste with salt and pepper and a little nutmeg. If the soup is too thick, add a little water to achieve the proper consistency.

To serve, ladle into warmed bowls and serve immediately.

From Williams-Sonoma Simple Classics Cookbook