Preparation

• Blanch the salted pork in hot water to remove excess salt. Dice the pork into small pieces.
  In a large skillet, heat the olive oil and sauté the chopped onions.
  As soon as the onion begins to brown, add the salted pork pieces, chopped chicken, and veal.
  Add the chopped potatoes, carrots, and leek to the skillet.
  and the chopped green cabbage.
  In a large saucepan, create a broth by adding the ham and veal bones to water.
  Simmer on low heat for about 40 minutes. Add the saffron and salt.
  Remove the bones from the broth and discard them.
  Add the vegetable and meat mixture from the skillet into the broth.
  Add the beans, rice, and pasta.
  Cook for about fifteen minutes until the pasta and rice become tender.
  Serve the hot stew into bowls with crusty bread.