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Married soup combines pork meats with leafy greens in this Neapolitan family tradition. This high protein mediterranean dish is a hearty, fresh winter meal that pairs carnivore and vegetable flavors.
Heat 2 tbsp olive oil in a large pot over medium heat. Sear pork shoulder and Italian sausage until browned on all sides, about 8 minutes. Remove and set aside.
In the same pot, add chopped onion, carrot, and celery. Sauté over medium-low heat until soft but not browned, about 6 minutes. Add minced garlic during the last minute.
Return the browned meats to the pot with the chicken thighs, bay leaf, and enough water to cover (about 8 cups). Bring to a simmer, skimming any foam, and cook on low heat for 45 minutes.
Add white beans, chopped cabbage, escarole, and Swiss chard to the pot. Season with salt and black pepper. Simmer gently for another 30 minutes until the greens are tender.
Taste and adjust seasoning if needed. Remove the bay leaf and any large bones from the pot. Serve hot in bowls, topped with freshly grated Parmesan cheese.
