| 7 | 25 | 221 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 4 |
| 1 dash | Black pepper (to taste) |
| 1 clove(s) | Garlic |
| 1/4 cup | Olive Oil, Extra Virgin |
| 1 potato | Potato (medium) |
| 1 pinch | Salt (to taste) |
| 2 bunch | Spinach (or 1 package frozen) |
| 1/4 cup | White rice, short-grain, dry |
Add excess water to cover all ingredients. When the potato is cooked, remove from water and mash it with a fork. Place it back in the soup, add rice and cook it until “al dente” and serve.
| Grain | 0.4 |
| Vegetables | 5.7 |
