Minestra Maritata

Directions

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.