- tiny bit of chopped salt pork, 3 chicken drumsticks, 2 mild italian sausages
- chopped parsley, oregano
- chicken stock and water
- 1 can of cannelinni beans
- 3 cloves of garlic thickly sliced
- 1-2 heads of escarole
Cook the salt pork down till the fat melts and the pieces are brown. In the fat, brown your chicken legs and sausages. When cooked, allow to cool and dice meat up. In the same pot, now cook the garlic, parsley and oregano. Do not let the garlic brown. Put the chopped meat back in. Let it all heat back up. Gently add chicken stock while stirring..I eyeball everything. If I had to guess I think it's about 1-2 cups. Add some water too because stock can be salty. Just enough so that the meat is covered. Simmer for a while. Add the chopped escarole and beans.
I cooked some tiny pasta to eat the soup over. Enjoy!