This soup was our son’s favorite when he was a toddler. Since then, it has become a family tradition and we still call it as he dubbed it, Pappa di Spinaci.
The spinach strong flavor is tempered by the potato and the rice, and enriched by the ricotta. Perfect for children, it’s so nutritionally complete that it’s a meal just by itself.
Ingredients:
(serves 4) A V Gf B
- 1 lb. of organic spinach
- 1 medium yellow potato
- 4 oz. of white rice
- 4 Tbsp. of fresh ricotta cheese
- 1 organic broth cube
- 4 cups of water
- 2 Tbsp. of grated Parmesan cheese
- 2 Tbsp. of EVOO
Wash the spinach thoroughly, discarding the part closer to the stem. Change the water multiple times to remove all the soil attached to the leaves.
Peel and cube the potato, and cook them in water in a soup pot for 20 minutes, together with the spinach and the broth cube. Remove from the stove. If it looks too watery, remove a couple of ladles of liquid and set aside. Blend with an immersion blender taking into account that the rice will absorb some of the liquid. Bring it back to a boil, add the rice and cook according to the time recommended on the rice package, stirring often. If necessary, add some of the reserved liquid so that the soup doesn’t become too thick.
Divide into the serving cups, add a dollop of ricotta cheese to the middle of each cup, drizzle with olive oil and sprinkle with Parmesan cheese.