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| Escarole Beans and Pork Ribs Soup |
| Recipe contributed by Julia Scalcione |
| Town/Region of Recipe: Matera, Basilicata |
| Ingredients |
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| Preparation |
| Use a large pot, coat with olive oil and lightly brown pork ribs, add chopped onions sauté 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 it from the escarole water and stir together, simmer for a few minutes more. Serve hot with Italian bread. Serves 8. |
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