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FareShare Recipe Group: February 2017

This FareShare Recipe Group: February 2017 recipe uses Extra Virgin Olive Oil, Garlic Smashed, and Low Sodium Chicken Broth. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 tbsp
• 8 clove
• 8 cup

Method (preview)

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes.

3. 3

   Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone.

4. 4

   Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.

5. 5

   Remove the Parmesan rind, lemon zest and pork bone from the pot with a slotted spoon.

6. 6

   Bring the broth to a boil over medium heat.

7. 7

   Add the tortellini, escarole and diced pork; season with pepper.

8. 8

   Cook until the tortellini and escarole are tender, 4 to 5 minutes.

9. 9

   Cook's Note: Adding a Parmesan rind to soups and stews gives them rich flavor without a lot of fat.