Minestrone - Margaret Fulton'S

• 1 lb shin beef, with bone
• 5 quarts water
• 1 1/2 tablespoons salt
• 1 cup dried kidney beans
• 1 tablespoon olive oil
• 2 garlic cloves, chopped
• 1 onion, finely chopped
• 1/2 cup parsley, chopped
• 1/2 lb steak, minced
• 1/2 teaspoon black pepper, ground
• 1 cup celery, chopped
• 2 cups cabbage, shredded
• 1 1/2 cups carrots, diced
• 3 1/2 cups tomatoes, canned
• 1 1/2 cups spaghetti, broken into pieces
• 1 cup peas, frozen
• parmesan cheese, grated

1. The day before required, put shin of beef on bone, water and beans into a large saucepan. Bring to boil, skim. Cover and simmer for 3 hours.
2. Cool and chill.
3. Next day saute garlic, onion, parsley, minced steak and pepper in oil until the onion is tender.
4. Skim off fat from stock. Remove bone, cut off meat. Return meat to stock with the onion mixture, celery, cabbage, carrots, tomatoes and salt.
5. Simmer, covered, 20 minutes.
6. Add spagetti and peas and cook for about another 15 minutes.
7. Check seasoning to taste.
8. Serve and sprinkle with parmesan cheese.

shin beef, water, salt, kidney beans, olive oil, garlic, onion, parsley, black pepper, celery, cabbage, carrots, tomatoes, peas, parmesan cheese

Taken from www.food.com/recipe/minestrone-margaret-fultons-374623 (may not work)