Pork Soup with Escarole
Ingredients
2 carrots – diced
3 stalks celery – chopped
1 small red onion – diced
4-5 cloves of fresh garlic – chopped
¼ cup of fresh parsley – chopped
¼ cup of fresh basil - chopped
1 tsp. salt
½ tsp. black pepper
1 tsp. dried oregano
2-3 tablespoons olive oil
5-6 cups of chicken broth
2 cups shredded pork (from leftover pork)
1 lb. of your favorite macaroni for soup
Fresh Romano or Parmesan cheese for grating
For the Escarole:
1 head of escarole – cleaned and cut
4-5 cloves of fresh garlic - chopped
½ tsp. salt
½ tsp. red pepper flakes
2-3 tablespoons olive oil
Preparation
1
In a soup pot place the olive oil, carrots, celery, red onion, parsley, basil, garlic, salt, pepper and oregano. Let this gently simmer for a minute or two until it becomes fragrant. Add the chicken broth and the shredded pork; simmer on low heat while preparing the escarole.
2
Prepare the macaroni as directed; drain and set aside.
3
For the Escarole:
4
Clean each leaf of the escarole and cut into pieces.
5
In a large frying pan place the olive oil, garlic and seasonings. Add the escarole and turn the heat on to gently simmer the escarole.
6
When the escarole is wilted down, add to the soup along with the chopped garlic and the broth that is formed.
7
Place the macaroni at the bottom of a soup bowl. Add a little drizzle of olive oil and top with the soup and grated cheese.
.
Added:
Monday, October 14, 2013 - 9:02pm
