Minestra Maritata

1. 1

   In a very large stockpot, combine the hen, veal shank, pork ribs, celery, carrots, garlic and dried chiles.

2. 2

   Add enough of the water to just cover the meats and bring to a simmer over moderately low heat.

3. 3

   Add a large pinch of salt and pepper and reduce the heat to low.

4. 4

   Cover partially and cook until the broth is very flavorful, about 3 hours.

5. 5

   Meanwhile, in a large pot of boiling salted water, cook the fresh greens in 2 or 3 batches until just tender, 5 to 8 minutes; if you are using a combination of greens, cook each variety separately.

6. 6

   Drain the greens and when they're cool enough to handle, squeeze them dry.

7. 7

   Coarsely chop the greens.

8. 8

   When the broth is done, remove the hen, veal shank and pork ribs.

9. 9

   Strain the broth through a fine sieve into a large bowl.

10. 10

    Remove all the meat from the hen, veal shank and pork ribs and cut into bit-size pieces.

11. 11

    Skim the fat from the surface of the broth and pour it into a clean stockpot, stopping when you reach the solids at the bottom.

12. 12

    Add the meats and greens to the broth and bring just to a simmer.

13. 13

    Season with salt and pepper and serve piping hot in rimmed soup plates.

14. 14

    Pass the cheese at the table.

* Per serving · 4 servings · Values may vary.