Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           ceci beans -- soaked overnight
   1                    smoked ham hock
   1      whole         veal shank
   2      pounds        oxtail in 2-inch pieces
   2                    cornish game hens -- cut 6 pcs each
                        (or use small chickens)
   2      large         spanish onions -- cut 1" dice
   2                    carrots -- cut 1/2" rounds
   4                    potatoes -- peeled, and
                        cut into 1" dice
   8                    garlic cloves -- peeled, whole
   2      tablespoons   salt
   3      cups          shredded green cabbage
     1/2  pound         chorizo sausages - -- (2 pieces)
   1      pound         morcilla sausages - -- (2 pieces)
     1/2  cup           arborio rice
     1/4  cup           tomato paste
   1      teaspoon      hot chili flakes
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Place ceci in a 3-gallon soup pot with smoked ham hock, veal shank and oxtail and cover with cool water. Bring to a boil. Lower heat and simmer for 2 hours. Remove ham hock and veal shank and add game hens or chickens, onions, carrots, potatoes, garlic and salt and bring to a boil. Cut ham hock and shank meat into 1 1/2-inch cubes and return to pot. Lower heat and simmer covered 45 minutes. Add cabbage, chorizo, morcilla, rice, tomato paste and chili flakes and cook 25 minutes. Season with salt and pepper, remove sausages, slice thinly, pour soup into tureen, lay sausages over top and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B06)