Pork and Escarole Soup with Ditalini

 

Pork and Escarole Soup with Ditalini

Pork and Escarole Soup with Ditalini

I found this recipe for Pork and Escarole Soup with Ditalini, in The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  I hope you enjoy this recipe….

 

Pork and Escarole Soup with Ditalini Recipe

 

Pork and Escarole Soup with Ditalini

2 Tbsp. olive oil

2 cloves garlic, minced

1 ½ cups sliced pork (1/2 inch pieces)

3 cups (tightly packed) thinly sliced escarole

6 cups Kitchen Basic Chicken Broth

½ cup ditalini pasta

1 Tbsp. chopped fresh oregano

½ tsp. dried thyme

3 Tbsp. grated parmesan cheese, plus extra for garnish

Salt and freshly ground black pepper

 

In a soup pot, heat the olive oil on medium-low heat.  Add the garlic and sauté until soft.  Add the pork, increase heat to medium-high heat, and brown quickly.  Reduce heat back to medium-low heat.  Add the escarole and cook until it just begins to wilt.  Add broth, increase heat to high, and bring to a boil.  Reduce to a simmer and add the oregano, thyme, and parmesan; simmer for 5 minutes.  Add salt and pepper to taste.

Cook the pasta until al dente, according to package directions.  Drain and stir it into the soup.  Ladle into warm soup bowl and sprinkle with parmesan.

 

(Recipe for Pork and Escarole Soup with Ditalini, was in The Everything Soup Cookbook, 2002, 2014)

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Slow Cooker Pasta e Fagioli

 

Slow Cooker Pasta e Fafioli

Slow Cooker Pasta e Fagioli

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is my favorite soup to make because it’s so flavorful, hearty and healthy.  I have served this hearty dish to guests and received many compliments.  The soup will be thick, but delicious.

         Penny Novy                                                                     Buffalo Grove, Illinois

 

Slow Cooker Pasta e Fagioli Recipe

Slow Cooker Pasta e Fagioli

1 lb. ground beef

1 medium onion, chopped

1 carton (32 oz.) chicken broth

2 cans (14 ½ oz. each) diced tomatoes, undrained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

2 medium carrots, chopped

1 ½ cups finely chopped cabbage

1 celery rib, chopped

2 Tbsp. minced fresh basil or 2 tsp. dried basil

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

1 cup ditalini or other small pasta

Grated Parmesan chess, optional

 

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

Transfer to a 4 or 5 quart slow cooker.  Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and garlic.  Cover and cook on LOW for 7-8 hours or until vegetables are tender.

Stir in pasta.  Cover and cook on high 30 minutes longer or pasta is tender.  Sprinkle with cheese.

8 servings

 

(Recipe for Slow Cooker Pasta e Fagioli was on www.tasteofhome.com, 2014)

 

 

 

 

 

 

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