Purchased Italian treats like roasted red peppers, assorted olives, caponata, salami, marinated mushrooms and crusty breadsticks make a great antipasto platter. Biscotti and a bowl of fresh grapes are just right for dessert.
Recipe information
Yield
2 Servings; Can be doubled
Ingredients
1 1/2 tablespoons olive oil
3 garlic cloves, minced
6 cups canned low-salt chicken broth
1 tablespoon fresh oregano or 1 teaspoon dried
1/2 cup tubetti or small elbow macaroni
3 cups (packed) thinly sliced escarole
1 1/2 cups sliced cooked pork, smoked pork chops or ham (about 6 ounces), cut into strips
8 tablespoons freshly grated Parmesan cheese (about 2 ounces)
Preparation
Heat olive oil in heavy medium saucepan over medium-low heat. Add garlic and stir until beginning to color, about 2 minutes. Add broth and oregano. Increase heat to high and bring mixture to boil. Add pasta and cook 4 minutes. Add escarole and cook until pasta is tender, about 5 minutes longer. Add pork and 3 tablespoons Parmesan and simmer mixture 1 minute. Ladle soup into deep bowls. Sprinkle with remaining 5 tablespoons Parmesan and serve.
