Ingredients

• 1 1/2 tablespoons olive oil
• 3 garlic cloves, minced
• 6 cups canned low-salt chicken broth
• 1 tablespoon fresh oregano or 1 teaspoon dried
• 1/2 cup tubetti or small elbow macaroni
• 3 cups (packed) thinly sliced escarole
• 1 1/2 cups sliced cooked pork, smoked pork chops or ham (about 6 ounces), cut into strips
• 8 tablespoons freshly grated Parmesan cheese (about 2 ounces)

Instructions

1. Heat olive oil in heavy medium saucepan over medium-low heat. Add garlic and stir until beginning to color, about 2 minutes. Add broth and oregano. Increase heat to high and bring mixture to boil. Add pasta and cook 4 minutes. Add escarole and cook until pasta is tender, about 5 minutes longer. Add pork and 3 tablespoons Parmesan and simmer mixture 1 minute. Ladle soup into deep bowls. Sprinkle with remaining 5 tablespoons Parmesan and serve.