Chick Pea Escarole Soup
|Salt pork||8 Ounce|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Canned italian peeled tomatoes||14 Ounce, drained, chopped (1 Can)|
|Canned chickpeas||16 Ounce, drained, rinsed (1 Can)|
|Chicken stock/Reduced-sodium canned broth||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Escarole||1 Pound, coarsely chopped (1 Head)|
1. Cook salt pork in a medium saucepan of boiling water 10 minutes to remove salt; drain. Cut into 1/4-inch dice.
2. In a large saucepan, heat olive oil over medium heat. Add salt pork and onion and cook 2 to 3 minutes, or until onion is softened. Add garlic and cook 1 minute longer.
3. Add tomatoes, chick-peas, stock, water, escarole, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook uncovered until escarole is tender, 20 to 30 minutes.