Galician Meat and Vegetable Soup
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body. You can substitute kale for the broccoli rabe, if you like.
- 2 cups dried cannellini beans
- 5 large russet potatoes (about 3 1⁄2 lbs.), peeled and cut into 1″ chunks
- 3 semifresh Spanish chorizo (about 1⁄2 lb.)
- 1 large bunch broccoli rabe (about 2 lbs.), trimmed and cut into 1″–2″ pieces
- 1 half bone-in, skin-on chicken (about 1 3⁄4 lbs.)
- 1 (1 1/2-lb.) piece fresh pork belly
- 1 (1 1/2-lb.) piece boneless veal shoulder
- 1 (3/4-lb.) piece smoked ham
- 1 fresh pig’s foot
- Put beans into a large bowl and cover with cold water by 2″. Cover bowl with plastic wrap and let soak at room temperature overnight.
- Drain beans and rinse them well. Transfer to a large pot and add 1 quart cold water; bring to a boil. Skim off and discard any foam that rises to surface. Add 2 cups cold water; return to a boil. Add 2 more cups cold water; bring to a boil once more. Add potatoes, chorizo, broccoli rabe, chicken, pork, veal, ham, and pig’s foot along with 3 quarts water. Bring to a boil, reduce heat to medium-high, and boil, partially covered, for 20 minutes. Reduce heat to medium-low and simmer, partially covered, stirring and breaking up potatoes with a spoon as they soften, until meat is very tender and potatoes have thickened the soup, about 4 hours more. Remove all meat, and discard everything except the chorizo; slice chorizo into 1″ rounds. Fish out and discard any bones that remain in soup. Add sliced chorizo to soup. Season with salt to taste. Serve with a piece of crusty bread, if you like.