Ingredients (serves 5):

• 800 g frozen spinach leaves
• 100 g frozen brunoise (very thin cubes of carrot, celery, mushrooms)
• 1 liter of vegetable bouillon
• 200 g risonis (rice-shaped pasta)
• 20 g melted butter
• Salt, pepper

Instructions:

• In a pan, make the butter and brunoise melt.
• Pour the bouillon when the brunoise is colored and make it boil.
• Add the risonis, reduce heat and fry for about ten minutes.
• When the risonis are done, add frozen spinach in the pan and cook them for about two minutes. Salt and pepper.
• Serve the soup very hot.

Serve the soup with a little of grated cheese.