Pork and Escarole Soup with Ditalini


Pork and Escarole Soup with Ditalini

Pork and Escarole Soup with Ditalini

I found this recipe for Pork and Escarole Soup with Ditalini, in The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  I hope you enjoy this recipe….


Pork and Escarole Soup with Ditalini Recipe


Pork and Escarole Soup with Ditalini

2 Tbsp. olive oil

2 cloves garlic, minced

1 ½ cups sliced pork (1/2 inch pieces)

3 cups (tightly packed) thinly sliced escarole

6 cups Kitchen Basic Chicken Broth

½ cup ditalini pasta

1 Tbsp. chopped fresh oregano

½ tsp. dried thyme

3 Tbsp. grated parmesan cheese, plus extra for garnish

Salt and freshly ground black pepper


In a soup pot, heat the olive oil on medium-low heat.  Add the garlic and sauté until soft.  Add the pork, increase heat to medium-high heat, and brown quickly.  Reduce heat back to medium-low heat.  Add the escarole and cook until it just begins to wilt.  Add broth, increase heat to high, and bring to a boil.  Reduce to a simmer and add the oregano, thyme, and parmesan; simmer for 5 minutes.  Add salt and pepper to taste.

Cook the pasta until al dente, according to package directions.  Drain and stir it into the soup.  Ladle into warm soup bowl and sprinkle with parmesan.


(Recipe for Pork and Escarole Soup with Ditalini, was in The Everything Soup Cookbook, 2002, 2014)


Herb-Crusted Prime Rib


Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Prime rib always makes an impression on a holiday dinner table.  But it’s actually easy to prepare.  This roast is wonderfully flavored with lots of fresh herbs.

          Jennifer Dennis                                                                 Alhambra, California

Herb-Crusted Prime Rib Recipe


Herb-Crusted Prime Rib

1 large shallot, coarsely chopped

6 garlic cloves, quartered

3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary

2 Tbsp. minced fresh oregano or 2 tsp. dried oregano

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

2 Tbsp. olive oil

3 tsp. pepper

1 tsp. salt

1 bone-in beef rib roast (4 lbs.)

Sauce:     1 ½ cups reduced-sodium beef broth

1 cup dry red wine or additional reduced-sodium beef broth

1 tsp. butter

½ tsp. salt


Preheat oven to 350 F.  Place the first six ingredients in a food processor; cover and pulse until finely chopped.  Add oil, pepper and salt; cover and process until blended.  Rub over roast.  Place on a rack in a large roasting pan.

Bake, uncovered for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for medium-rare thermometer should read 145 F; medium, 160 F.; well-done, 170 F.)

Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.

Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup.  Remove from heat; stir in butter and salt.  Slice roast; serve with sauce.          8 serving


(Recipe for Herb-Crusted Prime Rib was in www.tasteofhome.com, 2014)