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- Roast Pork and Escarole Soup with Pasta
- (Zuppa con Arrosto di Maiale, Scarola e Pasta)
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- Ingredients:
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- 1 and 1/2 tablespoons extra virgin olive oil
3 garlic cloves, minced
6 cups 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 and 1/2 cups sliced cooked pork, or prosciutto (about 6 ounces), cut into strips
8 tablespoons freshly grated Parmigiano cheese (about 2 ounces)
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- Directions:
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- 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 Parmigiano and simmer mixture 1 minute.
Ladle soup into deep bowls.
Sprinkle with remaining 5 tablespoons Parmigiano cheese and serve. Serves 2; can be doubled.
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- That's it!
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