Zuppa Povera

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

1. Boil rice in 1 1/2 cups water and set aside.
2. Heat marrow, then add onion and celery and cook to wilt down.
3. Add 2 cups fresh spinach.
4. Cover and cook down.
5. Add tomatoes and cook 2 to 3 minutes.
6. Then add chicken broth and water, tomato paste, salt, pepper and parsley.
7. Cover.
8. Raise heat and cook 5 minutes.
9. Add rice and cover and cook until it comes to a slow boil.
10. Crack eggs into soup and cook a few minutes to poach.
11. Don't let eggs touch. Top with fresh Romano cheese when serving.

beef bone, onion, celery, tomatoes, chicken broth, water, tomato paste, salt, pepper, flat italian parsley, rice, egg, fresh spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177532 (may not work)