Escarole, beans and pork ribs soup

Yield: 1 Servings

Measure Ingredient
2 pounds Escarole
2 cans Cannellini beans [undrained]
1 large Onion, chopped
2 tablespoons Tomato paste, optional
\N \N Salt/pepper
2 pounds Pork ribs, country style
2 quarts Chicken broth
1 tablespoon Olive oil
\N \N Garlic powder, optional
\N \N Red pepper, optional

use a large pot, coat with olive oil and lightly brown pork ribs, add chopped onions saute together. add broth, tomato paste and seasonings, cook for one hour. wash and cut escarole in large pieces, cook for 3 minutes in boiling water, drain but reserve some water. add escarole and beans to rib soup. if extra liquid is needed, add from boiled escarole and stir together, simmer for a few minutes. serves 8 Posted to EAT-L Digest 16 Jan 97, by Donna Partigianoni <donna@...> on Fri, 17 Jan 1997.

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