Zuppa Della Salute

• Sea salt
• About 1 pound very small spinach leaves, well washed
• 2 to 3 large eggs, lightly beaten with a fork
• 4 thick slices day-old bread, drizzled with extra virgin olive oil
• Freshly grated pecorino Romano cheese

1. Bring 3 cups water to a boil.
2. Add a pinch of salt and the spinach.
3. Lower the heat and simmer, uncovered, until the spinach is bright green and tender, 3 to 4 minutes.
4. Taste for salt and add more as needed.
5. Remember that the pecorino is salty.
6. Remove from heat and pour the beaten eggs into the soup in a thin stream, whisking constantly.
7. The eggs will form strands.
8. Place the bread slices in shallow soup bowls.
9. Ladle the soup over the top and sprinkle with pecorino.
10. Let rest a moment before serving so the bread can absorb some broth.

salt, spinach, eggs, bread, freshly grated pecorino

Taken from www.cookstr.com/recipes/zuppa-della-salute (may not work)