Roast Pork and Escarole Soup with Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
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) |
Directions:
1. 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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