Serves: 10
Total Calories: 303

1 pound meaty pork rib (country-style pork ribs)
1 prosciutto bone (optional)
2 medium carrots, trimmed
2 ribs celery with leaves
1 medium onion
1 pound Italian-style pork sausage
1 slice (thick) imported Italian prosciutto (about 4 ounces)
4 ounces chunck of soppressata
pinch of crushed red pepper
1 1/2 pounds (1 small head) broccoli rabe, trimmed
1 pound (about half of a small head) savoy cabbage, cut into strips
8 ounces broccoli, cut into florets (about 2 cups)
Freshly grated Parmigiano-Reggiano

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.

Nutritional Facts:

Serves: 10
Total Calories: 303
Calories from Fat: 188

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup