Need a boost? Try Italian Penicillin and you will be revived in no time! Simple yet fulfilling, nutty brown rice, an abundance of spinach, rich Pecorino-Romano cheese, and the curious but lovely addition of eggs are perfectly harmonizing in a lightly seasoned broth for a one-of-a-kind pick-me-up! Let Italian Penicillin become the renewed prescription of good eating. A bowl a day will keep the doctor away!
Ingredients
- 5 1/2 cups chicken broth
- 1 1/4 cups long-grain brown rice, cooked
- 4 cups spinach, washed and trimmed
- 1 1/2 cups Pecorino-Romano cheese, finely grated, divided
- 1/4 teaspoon black pepper, freshly ground, plus more, to taste
- 3 large eggs, well-beaten
Directions
Step 1 –In a large pot over high heat, add the chicken broth and the brown rice, stirring frequently, and bring to a boil.
Step 2 –Add the spinach, 3/4 cup of the Pecorino-Romano cheese, and 1/4 teaspoon of the black pepper to the soup mixture, stirring occasionally, and return to a boil.
Step 3 –Reduce the stovetop heat to medium-low, and gently simmer.
Step 4 –Using a circular motion and in a steady stream, carefully pour the eggs into the soup mixture and evenly distribute onto the surface of the soup.
Step 5 –Return the soup mixture to a simmer and cook until the eggs are set, about 1-1 1/2 minutes.
Step 6 –Ladle the soup mixture evenly into four serving bowls, garnish with the remaining Pecorino-Romano cheese, season with the extra black pepper, and serve.
