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Meat and Vegetables Soup
Place all the meats in a large empty pot.
Add carrot, onion, parsley, celery, bay leaves, and tomatoes.
Fill the pot with water, cover, and bring to a boil.
When the meat boils, skim away the foam that forms on the surface using a slotted spoon. Add salt and cook until the meat is tender.
Remove the meat from the pot and set it aside. Discard the boiled vegetables.
Filter the broth through a fine strainer to clarify it and remove all the small particles. Let the broth cool to room temperature.
When the broth is cold, the fat will solidify on the surface. Remove most of the fat from the surface of the broth with a slotted spoon. Set the broth aside.
Chop the meat in small dice.
Bring a pot half full of water to a boil. Drop the cabbage, escarole, Swiss chard, and herbs in the water.
Blanche the vegetables shortly in the boiling water. Drain well, squeezing out as much water as possible and chop them.
Bring the broth to a boil in a pot. Transfer the vegetables to the pot. Add the red pepper. Cook for about 20 minutes until tender.
Add the meat back into the soup.
The meat can be also served separately on the side.
Serve the soup hot, topped with grated parmigiano cheese.