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| Minestra with Pork and Escarole |
| Serves:4 |
| Preparation
time:2hrs |
| A big hearty soup to warm up a cold winter's day. Serve with crusty bread. |
Origin: Italian
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Ingredients:
2 pork loin chops (boneless)
4 links Italian sausages, preferably sweet and hot mixed
6 tablespoons COLAVITA Extra Virgin Olive Oil
1/2 rack baby back ribs, cut into individual ribs
1 large onion, sliced
1/4 small head green cabbage cored, and cut into 2 inch squares
1 small head escarole, cored and cut into 2-inch squares
4 cups homemade or canned chicken broth
2 cups water
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper
6 fresh basil leaves
1 (15-ounce) can cannellini beans, drained
Grated Parmigiano Reggiano (optional)
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Preparation:
1. Cut pork chops in half. In a heavy, 8 to 10 quart pot or Dutch oven, heat olive oil over medium heat. Working in batches, brown ribs, sausages and pork chops on all sides, removing them as they brown. 2. Add onions; lower heat to medium-low, saute until onions are softened, about 4 minutes. Add cabbage and cook, stirring until wilted; repeat with escarole. Return meats to pot; cover and cook, stirring occasionally, about 15 minutes. 3. Add broth, water, bay leaf, salt, pepper, crushed red pepper and basil. Bring to a boil, reduce heat to simmer; cook until spareribs are tender, about 1 hour. 4. Add cannellini beans and cook 15 minutes more. Season to taste. Serve the soup in bowls, and garnish with cheese if desired.
Per Serving: 1056 Calories (kcal); 77g Fat (23g Sat, 40g Mono, 8g Poly); 55g Protein; 36g Carbohydrate; 13g Dietary Fiber; 168mg Cholesterol; 1966mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 6 Lean Meat; 1 1/2 Vegetable; 12 Fat.
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