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.