Zuppa Della Salute

Name: Zuppa Della Salute
Ingredients: 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

Chef

Viana La Place

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Cookbook

My Italian Garden

Published by Broadway

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This image courtesy of Joseph DeLeo

This nourishing soup practically makes itself. It is perfect for those times when one feels slightly under the weather and hasn’t the energy to spend on cooking.

4 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationhealthy, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed, tired

Taste and Texturecheesy, herby, light, savory

Type of Dishhot soup

Ingredients

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

Instructions

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