Chickpea Escarole Soup - cooking recipe

Ingredients

8 ounces salt pork
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 (14 ounce) can italian peeled tomatoes, drained and chopped
1 (16 ounce) can chickpeas
4 cups chicken stock
2 cups water
1 head escarole, coarsely chopped
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation

Cook salt pork in a medium saucepan of boiling water to remove salt. Drain. Cut into 1/4 inch dice.
In large saucepan, heat oil. Add salt pork and onion. Cook until onion is softened. Add garlic and cook 1 minute longer.
Add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, or until escarole is tender.