Roast Pork And Escarole Soup With Pasta Recipes
ROAST PORK SOUP
This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. -Sue Gulledge, Springville, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.
Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 435mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
ROAST PORK AND ESCAROLE SOUP WITH PASTA
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
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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SKILLET PORK CHOPS WITH WARM ESCAROLE CAESAR RECIPE - …
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3/5 (2)Category Pork ChopServings 2Total Time 12 mins
- Preheat the oven to 450°. Place a baking sheet in the oven to heat. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Season the pork chops with salt and pepper and cook over moderately high heat until golden on both sides, about 3 minutes. Transfer the chops to the hot baking sheet and roast for about 6 minutes, until just cooked through.
- Meanwhile, in the same skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the anchovies and garlic and cook over moderate heat, stirring, for 30 seconds. Add the escarole, radishes and 2 tablespoons of water; season with pepper. Cook over moderate heat, turning occasionally, until the escarole is charred in spots and just wilted, about 3 minutes. Transfer the pork, escarole and radishes to plates and serve with grated cheese and lemon wedges.
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- Heat a large Dutch oven over medium-high heat. Add oil; swirl. Add pork mixture; sauté 2 minutes. Add onion and garlic; sauté 4 minutes. Add stock, tomato paste, and beans; bring to a boil. Reduce heat and cook, partially covered, for 10 minutes. Mash half of beans in pan with a potato masher. Stir in escarole; cook 2 minutes or until wilted. Ladle about 1 3/4 cups soup into each of 6 bowls; top each serving with 1 tablespoon Parmesan cheese.
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4.5/5 (3)Calories 363 per servingTotal Time 2 hrs 15 mins
- In a 4- to 5-quart Dutch oven cook pork, half at a time, in hot oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
- Add pasta sauce, tomatoes, corn, carrots, potatoes, and browned pork to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt. Makes 8 (1-1/3-cup) servings.
ZITI WITH PORK AND ESCAROLE IN CREAMY THYME SAUCE RECIPE ...
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- Cut the pork into 1/2-inch slices and flatten them with the heel of your hand. Sprinkle the pork with 1/4 teaspoon each of the salt and pepper. In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Cook the pork, in two batches if necessary, until just barely done, about 1 minute per side. Remove the pork from the pan, let it sit for 5 minutes, and then cut into thin strips.
- In the same pan, heat the remaining 1 tablespoon of the oil over moderate heat. Add the escarole, shallot, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper and cook, stirring until the escarole wilts, about 1 minute. Add the broth and the thyme and simmer until the broth is reduced to 1/4 cup, about 3 minutes. Whisk in the mustard, cream, and the remaining 1/4 teaspoon salt; bring just to a simmer. Add the pork and any accumulated juices to the sauce, and remove from the heat.
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THE 13 BEST ESCAROLE SUBSTITUTES FOR YOUR RECIPES
From myconsciouseating.com
- Kale. This delicious escarole replacement belongs to the cabbage family, but it resembles wild cabbage far more than the green one we’re used to seeing.
- Curly endive. Curly endive is, as a matter of fact, a relative of escarole, which explains the resemblance between the two. This hearty, leafy green has very curly leaves that are usually not as dark as the outer escarole leaves, and it is slightly bitter.
- Spinach. Spinach is one of the most widely used leafy greens, native to Persia. What may come as a surprise is that spinach actually belongs to the amaranth family, which means that it is related to beets and quinoa.
- Radicchio. This substitute for escarole is often mistaken for the red cabbage, but it is in fact a type of chicory and a staple in Italian cooking. This leafy chicory has recognizable purple leaves and long, white veins combined in an elongated head.
- Arugula. Arugula is a delicious option if you’re looking for that escarole taste with a hint of bitterness. It belongs to the cabbage family, as well as the mustard green family, which explains its unique tanginess and spiciness.
- Chard. Chard, also known as Swiss chard, is a leafy green related to beets, and it comes in many colors, including golden and red. It is quite similar to beet greens, but unlike this vegetable, the root of the chard is not used in cooking.
- Frisée. Just like escarole, frisée is a member of the chicory family, which means that it provides that recognizable bitter taste. It shouldn’t be too hard to recognize frisée, since it has a unique bushy head with frazzled stems.
- Mustard greens. These peppery leafy greens are related to kale, collard greens, and cabbage, and just like the name implies, they have a dose of that mustardy pungency and spiciness.
- Iceberg lettuce. Also known as crisphead lettuce, the iceberg is a quite popular variety of lettuce and a beautiful choice for refreshing salads. As opposed to romaine and butterhead lettuce, this variety isn’t as bitter, and it has a more sweet flavor, which is precisely why many opt for it in their salads.
- Romaine lettuce. Romaine lettuce is perfectly crunchy, hearty, and a great choice for Ceasar’s salad. Just like with escarole, you’ll see that outer leaves are darker and sturdier, while the inside is more tender and sweet.
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- Fill a large pot with water, add a generous pinch of salt and bring to a boil, meanwhile, make the meatballs.
- In a large shallow dutch oven, add the olive oil and preheat over medium heat, add the meatballs (you will have to do this in batches) and sear all over and make sure they are just about cooked through, then add the garlic and a pinch of hot pepper flakes, cook for a minute, then add the escarole and cover the pot with a lid to help the escarole cook dow, about 8 minutes, this is the point which you will add the pasta to the boiling water.
- Cook the pasta a couple minutes shy of package instructions and before draining, reserve about a cup of the starchy cooking water.
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