Escarole, Beans, and Pork Ribs Soup

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Time to Prepare this Recipe 1 hours Prep: 10 minutes Cook: 1 hours
Calories Per Serving and Nutrition Information 1204 calories per serving view nutrition facts
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Ingredients

2 pounds pork ribs country style
1 tablespoon olive oil
1 large onion chopped
2 quarts chicken broth
2 tablespoons tomato paste
1 x salt to taste
1 x black pepper to taste
1 x garlic powder to taste
1 x red pepper flakes to taste
2 pounds escarole
30 ounces white kidney beans, canned prefer cannellini

Directions

Use a large pot, coat with olive oil and lightly brown pork ribs.

Add chopped onions; sauté together.

Add broth, tomato paste, and seasonings to taste; cook for one hour.

Wash and cut escarole in large pieces; cook for 3 minutes in boiling water; drain but reserve liquid.

Add escarole and beans to rib/broth mixture.

If extra liquid is needed to maintain souplike consistency, add from reserved liquid; stir together; simmer for a few minutes to allow flavors to mingle.

Serve with hot Italian Bread.

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Nutrition Facts

Serving Size 516g
Amount per Serving
Calories 1204 54% of calories from fat
% Daily Value*
Total Fat 72.0g111%
 Saturated Fat 26.0g130%
 Trans Fat 0.0g
Cholesterol 271mg90%
Sodium 422mg18%
Total Carbohydrate 60.0g20%
 Dietary Fiber 12.0g50%
 Sugars 5.0g
Protein 76.0g153%
Vitamin A 3%  Vitamin C 9%
Calcium 29%  Iron 61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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*****

Rhubarb Cream Pie

This is the recipe I use and have had many, many compliments. I have modified it a bit though. Instead of a top crust I use a crumble topping of ¾ c. flour, ½ c.sugar and ¼ c. marg. Because of the sugar in the topping I reduce the amount in the pie to 1 c.

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