Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Lima Beans, Fresh Or 10-Oz
Frozen
2 Stalks Celery -- chopped
1/2 Head Escarole -- shredded
1/2 lb Spinach -- chopped
Salt And Pepper -- to taste
Water -- to cover
2 White Onions -- chopped
1 Carrot -- diced
1/4 lb Ham -- in a chunk
1 Pig's Foot
Pepper -- to taste
1/4 ts Marjoram
1/2 c Conchigliette (Tiny Shells)
Water And Salt
1/3 c Parmesan Cheese -- grated

In a large pot combine lima beans, celery, escarole, spinach, salt,
and pepper. Add enough water to cover vegetables. Cover pot; bring to
a boil, reduce heat and simmer 10 mins. Add onions, carrot, ham,
pig's foot, pepper, and marjoram. Simmer for 60 mins, covered, until
pig's foot is tender. Remove pig's foot and ham chunk, dice both and
return them to soup. Cook the conchigliette separately in boiling
salted water for 5 mins, drain and add to soup. Simmer for 7 mins,
uncovered. Serve in hot soup bowls sprinkled with Parmesan cheese.

Recipe By : Cucina Magra, Cucina Sana - ISBN 0-13-195081-9

From: Dan Klepach Date: 05-22-95 (159) Fido:
Cooking

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