Pork Soup With Escarole Recipe 465

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PORK SOUP WITH ESCAROLE RECIPE - (4.6/5)



Pork Soup with Escarole Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 20

For the Escarole:
2 carrots - diced
3 stalks celery - chopped
1 small red onion - diced
4-5 cloves of fresh garlic - chopped
1/4 cup of fresh parsley - chopped
1/4 cup of fresh basil - chopped
1 tsp. salt
1/2 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
1 head of escarole - cleaned and cut
4-5 cloves of fresh garlic - chopped
1/2 tsp. salt
1/2 tsp. red pepper flakes
2-3 tablespoons olive oil

Steps:

  • 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. Prepare the macaroni as directed; drain and set aside. For the Escarole: Clean each leaf of the escarole and cut into pieces. 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. When the escarole is wilted down, add to the soup along with the chopped garlic and the broth that is formed. 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.

ROAST PORK AND ESCAROLE SOUP WITH PASTA



Roast Pork and Escarole Soup with Pasta image

Purchased Italian treats like roasted red peppers, assorted olives, caponata, salami, marinated mushrooms and crusty breadsticks make a great antipasto platter. Biscotti and a bowl of fresh grapes are just right for dessert.

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

1 1/2 tablespoons olive oil
3 garlic cloves, minced
6 cups canned low-salt chicken broth
1 tablespoon fresh oregano or 1 teaspoon dried
1/2 cup tubetti or small elbow macaroni
3 cups (packed) thinly sliced escarole
1 1/2 cups sliced cooked pork, smoked pork chops or ham (about 6 ounces), cut into strips
8 tablespoons freshly grated Parmesan cheese (about 2 ounces)

Steps:

  • Heat olive oil in heavy medium saucepan over medium-low heat. Add garlic and stir until beginning to color, about 2 minutes. Add broth and oregano. Increase heat to high and bring mixture to boil. Add pasta and cook 4 minutes. Add escarole and cook until pasta is tender, about 5 minutes longer. Add pork and 3 tablespoons Parmesan and simmer mixture 1 minute. Ladle soup into deep bowls. Sprinkle with remaining 5 tablespoons Parmesan and serve.

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