| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Escarole |
| 2 |
|
Cannellini beans [undrained] |
| 1 |
|
Onion, chopped |
| 2 |
T |
Tomato paste, optional |
|
|
Salt/pepper |
| 2 |
lb |
Pork ribs, country style |
| 2 |
qt |
Chicken broth |
| 1 |
T |
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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