Minestrone Soup - cooking recipe

Ingredients

2 to 3 lb. beef shank or soup bones
3 qt. (12 c.) water
2 Tbsp. salt
1/4 tsp. pepper
1 bay leaf
1 clove garlic (leave whole)
2 c. chopped cabbage
2 c. (1 lb. can) undrained chickpeas or kidney beans
2 c. (1 lb. can) undrained tomatoes
4 medium carrots, sliced
1/2 c. (10 oz. pkg.) frozen peas
2 stalks celery, sliced
1 c. (4 oz.) spaghetti, broken into 2 to 3-inch pieces

Preparation

In large saucepan, or Dutch oven, combine beef shank, water, salt, pepper, bay leaf and garlic.
Bring to boil.
Simmer, covered, 2 1/2 to 3 hours or until meat is tender.
Remove beef from soup and separate from bone; return to soup.
Add remaining ingredients.