Name: Minestra maritata with meat and winter greens
Prep time: 40 min
Cook time: 150 min
Total time: 190 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 0.5 piece Stewing hen, cleaned and bone-in (Half a hen, about 800–1000 g; ask the butcher to divide it into pieces.); 500 g Beef for braising (Brisket or another slowly simmered cut, in large pieces.); 3 pieces Campanian nnoglia (Three small spicy pork-offal sausages, about 300 g total, suitable for boiling.); 400 g Escarole (Cleaned weight.); 400 g Wild chicory (Cleaned weight.); 400 g Cime di rapa (turnip tops) (Tender leaves and shoots; cleaned weight.); 400 g Savoy cabbage (Cleaned and cut into strips.); 1 piece Yellow onion (Peeled and halved.); 1 piece Carrot (Peeled and cut into large pieces.); 1 piece Celery (Cut into large pieces.); 90 g Parmigiano Reggiano (30 g clean rind, scraped and cut into pieces, plus 60 g grated for serving.); 180 g Stale white bread (Sliced and toasted.); Salt (To taste; the sausage and cheese also season the broth.); 7,000 ml Water (4000 ml for the broth and 3000 ml for blanching; refresh the blanching water as needed.)

Cook the greens separately so their different textures stay under control. Strain and skim the broth before bringing everything together, then give every bowl a share of each meat and green.

Make ahead If preparing ahead, separate the broth and meats into shallow containers and refrigerate promptly. Reheat thoroughly before adding the cooked greens for the final simmer.

By Italia Magnifica · Updated October 2026

Prep: 40 min
Cook: 2 hr 30 min
Serves: 6
Difficulty: Easy

Minestra maritata with meat and winter greens

Prep 40 min · Cook 2 hr 30 min · Serves 6 · Difficulty Easy

Ingredients

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6 servings

0.5 piece½ piece
Stewing hen, cleaned and bone-inHalf a hen, about 800–1000 g; ask the butcher to divide it into pieces.Half a hen, about 1¾–2¼ lb; ask the butcher to divide it into pieces.
500 g1 lb
Beef for braisingBrisket or another slowly simmered cut, in large pieces.Brisket or another slowly simmered cut, in large pieces.
3 pieces3 pieces
Campanian nnogliaThree small spicy pork-offal sausages, about 300 g total, suitable for boiling.Three small spicy pork-offal sausages, about 10½ oz total, suitable for boiling.
400 g14 oz
EscaroleCleaned weight.Cleaned weight.
400 g14 oz
Wild chicoryCleaned weight.Cleaned weight.
400 g14 oz
Cime di rapa (turnip tops)Tender leaves and shoots; cleaned weight.Tender leaves and shoots; cleaned weight.
400 g14 oz
Savoy cabbageCleaned and cut into strips.Cleaned and cut into strips.
1 piece1 piece
Yellow onionPeeled and halved.Peeled and halved.
1 piece1 piece
CarrotPeeled and cut into large pieces.Peeled and cut into large pieces.
1 piece1 piece
CeleryCut into large pieces.Cut into large pieces.
90 g3¼ oz
Parmigiano Reggiano30 g clean rind, scraped and cut into pieces, plus 60 g grated for serving.1 oz clean rind, scraped and cut into pieces, plus 2 oz grated for serving.
180 g6½ oz
Stale white breadSliced and toasted.Sliced and toasted.
SaltTo taste; the sausage and cheese also season the broth.To taste; the sausage and cheese also season the broth.
7,000 ml29⅔ cups
Water4000 ml for the broth and 3000 ml for blanching; refresh the blanching water as needed.17 cups for the broth and 12⅔ cups for blanching; refresh the blanching water as needed.

Method

Put the onion, carrot and celery in the stockpot with 4000 ml water. Bring to a boil, add the hen and beef, then reduce to a gentle simmer. Skim the surface and cook for 60 minutes.Put the onion, carrot and celery in the stockpot with 17 cups water. Bring to a boil, add the hen and beef, then reduce to a gentle simmer. Skim the surface and cook for 60 minutes.
Meanwhile, bring the remaining water to a boil in the second pot. Blanch the nnoglie for 10 minutes, drain and discard this water. Add the sausages to the stockpot and simmer for another 60 minutes, until the meats are tender; allow longer if the hen needs it.Meanwhile, bring the remaining water to a boil in the second pot. Blanch the nnoglie for 10 minutes, drain and discard this water. Add the sausages to the stockpot and simmer for another 60 minutes, until the meats are tender; allow longer if the hen needs it.
Wash the greens carefully and cut the large leaves into manageable pieces. In fresh boiling water, blanch each type separately until just tender: about 3–5 minutes for escarole and turnip greens, 5–8 minutes for chicory and cabbage. Drain well.Wash the greens carefully and cut the large leaves into manageable pieces. In fresh boiling water, blanch each type separately until just tender: about 3–5 minutes for escarole and turnip greens, 5–8 minutes for chicory and cabbage. Drain well.
Lift out the cooked meats. Remove the hen’s bones and skin, check for small bones and cut all the meat into bite-size pieces. Slice the sausages. Strain the broth into a clean pot and skim off excess fat with a ladle or fat separator.Lift out the cooked meats. Remove the hen’s bones and skin, check for small bones and cut all the meat into bite-size pieces. Slice the sausages. Strain the broth into a clean pot and skim off excess fat with a ladle or fat separator.
Return the meats and greens to the broth with the prepared Parmigiano rind. Simmer for 10 minutes so the flavors come together. Taste before adding salt.Return the meats and greens to the broth with the prepared Parmigiano rind. Simmer for 10 minutes so the flavors come together. Taste before adding salt.
Toast the bread while the soup finishes. Divide the soup between six bowls, including every kind of meat and green. Add the grated Parmigiano and serve with the toast.Toast the bread while the soup finishes. Divide the soup between six bowls, including every kind of meat and green. Add the grated Parmigiano and serve with the toast.