Zuppa Povera(From Ciao Italiano - Mary Ann Esposito)

• 2 Tbsp. marrow of beef bone or olive oil
• 1/2 c. chopped onion
• 2 ribs celery, thinly sliced
• 2 c. fresh spinach, stems removed
• 1 lb. tomatoes, seeded, skinned and chopped
• 2 c. chicken stock, hot (fresh or homemade)
• 2 c. hot water
• 2 Tbsp. tomato paste
• 1 tsp. salt
• 1/4 tsp. pepper
• chopped Italian parsley
• 1/2 c. white rice, cooked
• 1 egg per person (4 to 6)
• grated Romano cheese

1. Boil rice in 1 1/2 cups water and set aside.
2. Heat marrow, then add onion and celery.
3. Cook to wilt down.
4. Add the spinach.
5. Cover and cook down.
6. Add tomatoes and cook 2 to 3 minutes, then add chicken stock, water, tomato paste, salt, pepper and parsley. Cover, raise heat and cook 5 minutes.
7. Add rice.
8. Cover and cook until it comes to a slow boil.
9. Just before serving, crack eggs into soup and cook 3 to 4 minutes.
10. Don't let eggs touch.
11. Gently scoop out each egg into serving dish and add soup.
12. Top with Romano grated cheese.
13. Serve with Italian bread.
14. Delizioso!

beef bone, onion, celery, fresh spinach, tomatoes, chicken stock, water, tomato paste, salt, pepper, italian parsley, white rice, egg, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882381 (may not work)