Escudella de pagès, Catalan meat and vegetable stew

Ingredients

• 250 g of ground apples
• 150 g of carrots
• 100 g of cooked white beans
• 100 g of Savoy cabbage
• 100 g of onion
• 1 medium-sized leek
• 100 g of rice
• 80 g of medium-sized vermicelli
• 3 tablespoons of oil
• 4 pieces of veal
• 1 dry ham bone
• Half a chicken
• 100 g of lean bacon
• 200 g of veal
• 2 liters of water
• salt
• A pinch of saffron

To make a broth, gently simmer water with veal bones and ham hock, along with a pinch of salt and saffron.

In a saucepan, heat the oil and brown the diced bacon and chopped onion. Once they are browned, add the chicken and beef, cut into small pieces, and cook until browned.

Peel the apples, leek, and carrots, chop them into small pieces, and add them to the meat, followed by the shredded cabbage.

Pour the everything into the broth, after removing the bones, add the beans, rice, and pasta, and cook for 10 to 15 minutes.

Serve in a soup.