Recipe - Escarole Beans And Pork Ribs Soup

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

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 EATL Digest 16 Jan 97, by Donna Partigianoni
donna@LEESVILLE.COM on Fri, 17 Jan 1997.