Pork Soup With Escarole Recipe 465

PORK SOUP WITH ESCAROLE RECIPE - (4.6/5)

Pork Soup with Escarole Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 20

Ingredients

For the Escarole:
2 carrots - diced
3 stalks celery - chopped
1 small red onion - diced
4-5 cloves of fresh garlic - chopped
1/4 cup of fresh parsley - chopped
1/4 cup of fresh basil - chopped
1 tsp. salt
1/2 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
1 head of escarole - cleaned and cut
4-5 cloves of fresh garlic - chopped
1/2 tsp. salt
1/2 tsp. red pepper flakes
2-3 tablespoons olive oil

Steps:

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. Prepare the macaroni as directed; drain and set aside. For the Escarole: Clean each leaf of the escarole and cut into pieces. 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. When the escarole is wilted down, add to the soup along with the chopped garlic and the broth that is formed. 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.

ESCAROLE SOUP

Escarole Soup image

This yummy soup with little sausage balls and escarole in a rich tomato base with white beans is YUMMO!

Provided by Melanie Garland-Sloan

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 30m

Yield 14

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 pounds bulk Italian sausage
2 (32 ounce) cartons chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 head escarole, chopped
1 (15 ounce) can tomato sauce

Steps:

Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 15 g, Cholesterol 40.2 mg, Fat 19.4 g, Fiber 4.3 g, Protein 16.4 g, SaturatedFat 6.3 g, Sodium 1688.1 mg, Sugar 2.5 g

BROKEN SPAGHETTI SOUP WITH ESCAROLE

Broken Spaghetti Soup with Escarole image

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt( and chicken thighs. Midweek? A meat-free menu to lighten things up.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons butter
12 ounces spaghetti, broken in thirds
2 tablespoons olive oil
4 cloves garlic, chopped
1 large onion, chopped
Herb bundle, mix of fresh thyme and parsley sprigs
Salt and pepper
1 large head escarole, chopped
A few grates nutmeg
4 cups chicken stock
1 lemon, zested and juiced
Grated Parmigiano-Reggiano, for passing

Steps:

In a medium soup pot, melt the butter over medium heat. When it foams, add the pasta and cook until nutty, fragrant and deep golden brown. Transfer to a container to cool completely then cover and reserve.
To the pot add the olive oil, 2 turns of the pan, and then add the garlic, onions and herb bundle. Season with some salt and pepper, and then sweat the vegetables until tender.
Wilt the escarole into the onions and garlic and add some nutmeg. Add the stock and 2 cups water.
Cool the soup and store for a make-ahead meal. Reheat to a low boil, add the toasted pasta and cook to al dente. Stir in the lemon zest and juice, and serve in shallow bowls topped with some grated cheese.

ROAST PORK AND ESCAROLE SOUP WITH PASTA

Roast Pork and Escarole Soup with Pasta image

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

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)

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.

ESCAROLE SOUP

Escarole Soup image

Provided by Moira Hodgson

Categories pastas, soups and stews, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 head escarole (about 1 pound)
1 quart chicken stock
1/4 pound spaghettini
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 egg, beaten
Freshly grated Parmesan cheese

Steps:

Wash the escarole and dry it in a salad drier. Chop the leaves coarsely.
Bring the chicken stock to a boil and add the escarole. Stir and cook for five minutes, or until the leaves are wilted and tender. Turn down heat and remove the escarole with a slotted spoon. Set aside.
Bring the stock to boil. Add the spagghetini and cook until al dente (three to four minutes), stirring with a fork to prevent the strands from sticking together. Turn down heat, add the escarole, olive oil, salt and pepper.
Pour the beaten egg in a thin stream into the soup so that it forms strands in the liquid. Serve the soup immediately, passing the cheese separately.

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