Minestrone Soup - cooking recipe

Ingredients

1 lb. shin beef bone
5 qt. cold water
3 Tbsp. salt
1 c. diced red kidney beans
2 Tbsp. oil
2 cloves garlic
1 medium onions
1/2 c. parsley
1/4 lb. ground beef
1/4 tsp. pepper
1 c. diced celery
2 c. shredded cabbage
1 1/2 c. diced carrots
1 can tomatoes
1 1/2 c. broken up spaghetti
1 c. sliced zucchini
1 (10 oz.) frozen peas

Preparation

Day before:
In large kettle, place shin beef with bone, water, salt and beans.
Bring to boil, skim, cover and simmer 3 hours.
In oil, saute garlic, onion, parsley, ground beef and pepper until onion is tender, discard garlic.
Remove bone from soup, cut off meat.
Add meat to soup along with onion mixture, celery, cabbage, carrots and tomatoes.
Simmer, covered, 20 minutes or until vegetables are tender.
Refrigerate.
About 30 minutes before serving, skim fat from soup.
Bring soup slowly to a boil.
Add spaghetti, zucchini and peas.
Cook, covered, about 10 minutes. Add salt and pepper to taste.
Top with grated Parmesan or Romano cheese.