Name: Escarole, Beans and Pork Ribs Soup
Ingredients: 2 lb Escarole; 2 cn Cannellini beans [undrained]; 1 lg Onion, chopped; 2 tb Tomato paste, optional; Salt/pepper; 2 lb Pork ribs, country style; 2 qt Chicken broth; 1 tb Olive oil; Garlic powder, optional; Red pepper, optional

It might be well if we stopped using the terms “victory” and “defeat” to describe our progress in holiness. Rather we should use the terms “obedience” and “disobedience.” When I say I am defeated by some sin, I am unconsciously slipping out from under my responsibility. I am saying something outside of me has defeated me. But when I say I am disobedient, that places the responsibility for my sin squarely on me. We may, in fact, be defeated, but the reason we are defeated is because we have chosen to disobey.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

2	lb	Escarole
2	cn	Cannellini beans [undrained]
1	lg	Onion, chopped
2	tb	Tomato paste, optional
		Salt/pepper
2	lb	Pork ribs, country style
2	qt	Chicken broth
1	tb	Olive oil
		Garlic powder, optional
		Red pepper, optional

INSTRUCTIONS

use a large pot, coat with olive oil and lightly brown pork ribs, add
chopped onions saute together. add broth, tomato paste and seasonings, cook
for one hour. wash and cut escarole in large pieces, cook for 3 minutes in
boiling water, drain but reserve some water. add escarole and beans to rib
soup. if extra liquid is needed, add from boiled escarole and stir
together, simmer for a few minutes. serves 8
Posted to EAT-L Digest 16 Jan 97, by Donna Partigianoni
<donna@LEESVILLE.COM> on Fri, 17 Jan 1997.

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