Zuppa Povera - cooking recipe

Ingredients

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

Preparation

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