Sometimes things look bare and bleak; Oh yes they might, but it only takes a moment to look a little further to see the miracles that are before your eyes.
Ingredients:
2 carrots - diced
3 stalks celery - chopped
1 small red onion - diced
4-5 cloves of fresh garlic - chopped
¼ cup of fresh parsley - chopped
¼ cup of fresh basil - chopped
1 tsp. salt
½ 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
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:
1 head of escarole - cleaned and cut
4-5 cloves of fresh garlic - chopped
½ tsp. salt
½ tsp. red pepper flakes
2-3 tablespoons olive oil
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.
Enjoy with Love,
Catherine
Rose Clearfield says
What a perfect soup for the cooler weather!