Zuppa Della Salute

1. 1

   Bring 3 cups water to a boil.

2. 2

   Add a pinch of salt and the spinach.

3. 3

   Lower the heat and simmer, uncovered, until the spinach is bright green and tender, 3 to 4 minutes.

4. 4

   Taste for salt and add more as needed.

5. 5

   Remember that the pecorino is salty.

6. 6

   Remove from heat and pour the beaten eggs into the soup in a thin stream, whisking constantly.

7. 7

   The eggs will form strands.

8. 8

   Place the bread slices in shallow soup bowls.

9. 9

   Ladle the soup over the top and sprinkle with pecorino.

10. 10

    Let rest a moment before serving so the bread can absorb some broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.