Pork Soup with Escarole
By: Lady Catherine ...
Published: Monday, October 14, 2013 - 9:02pm

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.