Galician Meat and Vegetable Soup

Ingredients

• 2 cups dried cannellini beans
• 5 large russet potatoes (about 3 1⁄2 lbs.), peeled and cut into 1" chunks
• 3 semifresh Spanish chorizo (about 1⁄2 lb.)
• 1 large bunch broccoli rabe (about 2 lbs.), trimmed and cut into 1"–2" pieces
• 1 half bone-in, skin-on chicken (about 1 3⁄4 lbs.)
• 1 (1 1/2-lb.) piece fresh pork belly
• 1 (1 1/2-lb.) piece boneless veal shoulder
• 1 (3/4-lb.) piece smoked ham
• 1 fresh pig's foot
• Salt

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