Monesta (Italian Escarole Soup)

This soup has been made for generations of my husband’s family.  In fact, this is his Grandmother's recipe.  Ham hocks or pig’s feet have made their appearance on my side growing up as well, but not in a soup.  This is truly an authentic Italian soup that warms one body and soul.  Serve with a nice crusty artisan bread.

• 2 T olive oil
• 3 cloves garlic, minced
• 2 ham hocks
• 4 country-style pork ribs
• 1 stick pepperoni, in chunks
• 12 c chicken broth
• 2 heads of escarole, cleaned and torn into pieces
• 2 carrots, peeled and halved
• salt and pepper to taste
• parmesan cheese

Place the olive oil in a large dutch oven, add the ham hocks and ribs and brown on all sides over medium heat.  Stir in the garlic and add the broth and increase the heat to high to bring to a boil.   Reduce heat to a simmer and add the pepperoni, escarole, carrots and salt and pepper.  Simmer for two hours and serve with parmesan cheese.