In a large pot, combine the pork rind, trotter, ham bone, and beef shank
. Press the clove into the onion and add to the pot, along with the celery and whole sprigs parsley. Add 8 cups water and bring to a boil. Reduce to a simmer and cook, covered, until the meat is tender, about 2 hours. Season with salt, if necessary.
the broth and return to the pot. Discard the vegetables and retain the meat. Once the meat is cool enough to handle, strip it from the bones, remove excess cartilage, and return to the pot with the broth
Meanwhile, place the beans in a 4-quart pot and cover with water. Bring to a boil over high heat and cook 10 minutes. Drain and rinse under cold water, then return the beans to the pot, add the bay leaf, onion
, prosciutto bone, and 5 cups water. Bring to a boil over high heat, reduce to low and cook, covered, for about 45 minutes, or until legumes
are tender. Drain the beans and set aside, discarding the water.
In a 10-inch skillet, heat the oil over medium heat and add the garlic, scallions
, fennel, chopped parsley, and carrots
, and cook, stirring, until the vegetables are tender, about 12 minutes. Drain the tomatoes, reserving the juices, and add the tomatoes
to the skillet. Reduce the heat to low and simmer 10 minutes. Add the reserved juice to the main stockpot. Add the favas and peas to the tomato-vegetable mixture, stir, and cook 7 minutes. Add the herbs
, black pepper, and nutmeg, to the tomato-vegetable mixture and cook 20 minutes. Add the greens
and cook an additional 10 minutes.
Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the tortellini
in the boiling water for 4 minutes, then drain
, and add to the main stockpot with the tomato vegetable mixture and the chickpeas. Season with salt and pepper, if necessary, and serve with cheese