Roast Pork and Escarole Soup with Pasta
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; Can be doubled
- 1 1/2 tablespoons olive oil
- 3 garlic cloves, minced
- Carbohydrate 33 g(11%)
- Cholesterol 73 mg(24%)
- Fat 33 g(51%)
- Fiber 6 g(25%)
- Protein 46 g(91%)
- Saturated Fat 11 g(56%)
- Sodium 654 mg(27%)
- Calories 595
Preparation 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.
Preparation 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.
