Soup Night

I start off each soup season (see above for previous details) with the winner from the previous year.  Again to acquire classic status, the soup must score a 20.5 or higher.  In the dozen years of soup rating, I have never had a soup score a 24 or 25 (which is perfect).  So I am still waiting for the ultimate.
The soup that was the winner last year that I started off with this year was a Spinach Risotto soup.  It scored a 21 on the scale.  If you don’t want to cook the risotto, you could substitute with couscous.
Here is the recipe (this particular recipe serves four, I always double it at least because I am usually serving around 15).
1.5 pounds of fresh spinach
3 tablespoons extra virgin olive oil
1 onion, minced
2 garlic cloves, minced
1 fresh red chili, seeded and minced
Half to three quarters cup of risotto rice
1.25 quarts of chicken or vegetable stock
(While the recipe does not call for it-I add chopped Italian sausage-for a serving of four, I would cook 2 to 3 Italian sausages then add at the end)
Salt and pepper to taste
4 tablespoons of grated Pecorino cheese to serve (Romano would work)
Step 1-Wash and then chop spinach
Step 2-Heat oil in large soup pot.  Add the onion, garlic, and chili and cook for 4 to 5 minutes on low heat.  Stir in the rice until well coated.  Pour in the stock and bring to a boil.  In a separate skillet, cook Italian sausage (if you are going to use it).
Step 3-Lower the heat and simmer for 10 minutes.  Add the spinach and sausage and cook for 5 to 7 minutes longer, until rice is tender.  Season with salt and pepper.  Serve with Pecorino cheese.  (We always have hot loaves of bread on hand as well).