Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         quarts  water
  4                     veal bones
  1                     ham bone
                        salt
  1                     generous pinch of saffron
                        - threads
  3        tablespoons  olive oil
  4             ounces  salt pork
  4             ounces  peeled -- chopped onions
     1/2                stewing chicken -- bite-sized
                        - pieces
     1/2         pound  veal -- bite-sized pieces
     1/2         pound  potatoes
  1             medium  leek
  5             ounces  carrots
  4             ounces  green cabbage
  4             ounces  dried great northern -- cooked
  4             ounces  rice
  3             ounces  pasta -- medium or large

Preparation:

(NOTE: Oz measurements are by weight.) Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil in a large skillet, add the diced salt pork and chopped onions. When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly. Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal. Chop the cabbage finely and add to the skillet. Give it all a good stir. Remove the bones from the broth and discard. Empty the contents of the skillet into the broth, then add the beans, rice and pasta. Cook for about 10 - 15 minutes, until the rice and pasta are done, then serve very hot.

Nutritional Information:

614 Calories (kcal); 40g Total Fat; (58% calories from fat); 26g Protein; 37g Carbohydrate; 113mg Cholesterol; 380mg Sodium