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Ingredients

• The Greens
• 1 pound broccoli rabe
• 3/4 pound broccoli florets
• 2 pounds chicory or escarole
• 1 pound green cabbage
• 1 pound torzelle (another kind of broccoli; you could also substitute something along the lines of collard greens)
• Aromatic herbs such as thyme or basil, to taste
• The Meats
• A prosciutto bone, if you like, with some meat attached
• 1/2 pound prosciutto rind -- if you cannot find this, use a quarter pound of fresh side pork (the cut used to make bacon). Do not substitute pork rinds or bacon, which have spices that will throw off the seasoning
• 1/2 pound Italian salami -- any kind of Italian salami, including cotechino
• 3/4 pound pork loin
• 3 fresh Italian sausages (mild)
• 1/3 pound cured lard, diced (get this from your delicatessen)
• 1/4 pound well-seasoned caciocavallo (a Southern cheese)
• 1/4 pound parmigiano, grated (or pecorino romano, if need be)
• A bouquet garnis consisting of a rib of celery, a peeled carrot and several sprigs parsley, tied with a string
• Half a red pepper (spicy) or more to taste (don't go overboard)

Description

During The Autumn And Winter Months I Usually Get Several Emails Requesting The Recipe For An Italian Wedding Soup. Tuscans Don't Serve A Specific Soup At Weddings, So I Was Curious As To The Origin Of The Soup. Until I Found A Discussion Of Minestra Mari

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