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Ингредиенты
- 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
- 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
Инструкции
- 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:
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 8 servings | |
| Calories 184 | |
| Calories from Fat 112 | 61% |
| Total Fat 12.65g | 16% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 779mg | 32% |
| Potassium 440mg | 13% |
| Total Carbs 3.95g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.72g | 1% |
| Protein 13.25g | 21% |
