Medium 30 min

DAVID ROCCOS Spinach, Kale, Rice Zuppa (soup)

Products used for this recipe


1 Bunch Spinach, 1 Bunch Kale, washed and stems removed or (450g mixed kale and spinach salad bag)
1 cup Riso Scotti, Rice
1 Clove garlic, peeled
Salt to taste
Boiling Water 750ml
1 lemon, squeezed
Parmigiano Reggiano QB, as much as you want
Drizzle of extra virgin olive oil, QB, as much as you want on each dish


In a pot on medium high heat, add spinach, kale, garlic cloves, salt and 2 cups of hot water. Cook for about 5 minutes or until the kale and spinach has wilted down. With a hand blender, puree the kale and spinach mixture straight in the pot until evenly blended and smooth. Add Riso Scotti or rice and add the remaining boiling water to the pot. Stir the rice well and continue every so often so it doesn’t stick to the pot. You can add more or less of the boiling water depending on the outcome you want, soupy or more like a risotto, up to you. Cook for about 16-18 minutes and remove off heat. Add the juice of one lemon and a handful of Parmigiano Reggiano, taste and add more salt if need be. Serve in soup bowls adding more grated Parmigiano Reggiano and a drizzle of extra virgin olive oil to each serving.
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