MINESTRONE SOUP

MINESTRONE SOUP 1 lb. beef bones with some meat 3 1/2 qt. water 2 tbsp. salt 1/2 tsp. pepper 1 c. kidney beans 1 c. garbanzo beans 1 tbsp. olive oil 2 cloves garlic 1/2 c. chopped onion 1/2 c. chopped parsley, or 2 tbsp. dried 1/2 c. cut up green beans 3/4 c. diced celery 1 c. peas 2 c. cooked cabbage 1 c. diced carrots 1 (16 oz.) can tomato sauce 1/2 c. broken spaghetti Parmesan cheese

Combine beef with water, salt, and beans. Cover and bring to boil. Skim. Cover and simmer for 4 hours. Brown garlic in hot olive oil. Remove garlic and saute onion and parsley until onions are tender. Remove bones from stock. Meat can be cut from bone and added. Add onion, parsley, garlic, green beans, celery, peas, cabbage, carrots, and tomato sauce. Cover and simmer 30 minutes. Add spaghetti and cook 10 minutes.

Serve with lots of cheese.

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