Escarole, Beans, and Pork Ribs Soup 2 lb Pork ribs, country style
1 T Olive oil
1 lg Onion, chopped
2 qt Chicken broth
2 T Tomato paste
Salt & pepper
Garlic powder
Red pepper
2 lb Escarole
30 oz Cannellini beans
Use a large pot, coat with olive oil and lightly brown pork ribs. Add
chopped onions; saute together. Add broth, tomato paste, and
seasonings to taste; cook for one hour. Wash and cut escarole in
large pieces; cook for 3 minutes in boiling water; drain but reserve
liquid. Add escarole and beans to rib/broth mixture. If extra liquid
is needed to maintain souplike consistency, add from reserved liquid;
stir together; simmer for a few minutes to allow flavors to mingle.
Serve with hot Italian Bread.
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