Saute the sausages, salami, prosciutto (and ham hocks if using) in a pot large enough to hold all of the ingredients listed. Sear on all sides, then add the garlic and the greens. Cover until the greens cook down and are wilted.
Add the chicken stock, white wine, pignoli and raisins. Bring to a simmer and cook for about 30 minutes. Taste occasionally, and adjust flavors as desired.
Serve hot. Garnish each bowl of soup with a tablespoon or more of the grated Pecorino-Romano cheese.
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|Serving Size: 1 Serving (1187g)|
|Recipe Makes: 6|
|Calories from Fat: 1095 (72%)|
|Amt Per Serving||% DV|
|Total Fat 121.6g||162 %|
|Saturated Fat 38.6g||193 %|
|Monounsaturated Fat 58.4g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 248.4mg||76 %|
|Sodium 3976.4mg||137 %|
|Potassium 2080.6mg||55 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 33.5g|
|Protein 64.7g||92 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1517
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