Total Calories: 303
1 In a large pot, bring 5 quarts water to a boil. Add the pork ribs, prosciutto bone if using, carrots, celery, and onion. Lower the heat to a simmer and cook 30 minutes over medium heat.
2 Skim off the foam that rises to the surface. Add the sausage, prosciutto, soppressata, and crushed red pepper. Cook until the pork ribs are tender, about 2 hours.
3 Meanwhile, wash and trim all of the vegetables. Bring a large pot of water to a boil. Add half the greens. Bring to a simmer and cook 10 minutes. With a slotted spoon, transfer the greens to a colander set over a large bowl. Cook the remaining greens the same way. Drain well and let cool. When cool, chop the greens into bite-size pieces.
4 After 2 hours cooking time, remove the meats and sausage from the broth. Discard the bones and cut the meats and sausage into bite-size pieces.
5 Let the broth cool slightly. Skim the fat from the broth. Strain the broth through a fine-mesh strainer into a large clean pot. Return the meats to the broth. Add the greens. Return to a simmer and cook 30 minutes.
6 Serve hot, sprinkled with grated Parmigiano- Reggiano.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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