Minestrone - cooking recipe

Ingredients

3 Tbsp. olive oil
2 lb. veal bones
12 c. water
4 ripe tomatoes, peeled and chopped
1 1/2 c. small macaroni
2 carrots, chopped
1 leek, thinly sliced
16 oz. can red kidney beans, rinsed and drained
3 Tbsp. tomato paste
1/2 tsp. sugar
3 spinach leaves, chopped
1/4 c. chopped fresh parsley

Preparation

Heat oil in large heavy-based saucepan; add bones and cook, stirring, until well browned all over.
Add water; bring to boil. Simmer, covered, for 1 hour.
Remove and discard bones from broth. Bring broth to boil; stir in tomatoes and macaroni.
Simmer, uncovered, for 10 minutes.
Stir in carrots, leek, zucchini, beans, paste and sugar.
Bring to a boil; simmer, uncovered, about 10 minutes or until leek is tender.
Stir in spinach and parsley just before serving.