I just made this last night with our left-over ham. It's my grandmother's
recipe and it's great.
Escarole Soup
2 tablespoons olive oil
3 cloves garlic, minced
6 cups chicken stock
1 tablespoon fresh oregano - or 1 teaspoon dried
1 whole, smoked ham bone, ham hock or ham steak (cut into pieces)
4 cups chopped escarole
1 cup cooked pasta such as mezzi-tubettini or ditalini
1 cup cubed cooked smoked pork chops

1 Dutch oven

freshly grated parmesan or pecorino romano cheese
freshly ground black pepper

Bring a large pot of salted water to a boil and cook the pasta until
al-dente. Drain and set aside.
Clean escarole removing any wilted or brown-edged leaves. Discard the
thick white parts and cut the green into thin strips or shred it into bite-sized
pieces. Set aside.
In a Dutch oven, heat the olive oil over medium heat until fragrant.
Add the garlic and saute until it becomes soft, stirring frequently.
Stir in the chicken broth, oregano, ham hock and escarole. Raise heat
and bring to a boil.
Reduce heat, cover and simmer 30 minutes, stirring occasionally.
Stir in the cooked pork and pasta. Simmer one minute to heat through.
Taste and adjust seasonings. Discard ham bone prior to serving.
Serve in warmed bowls with crusty Italian bread, freshly grated cheese
and freshly ground black pepper.