Minestrone Soup

• 2 lb. soup bones
• 3 lb. meat
• 4 qt. water
• 1 (28 oz.) can tomatoes in puree or juice
• 1 (15 oz.) can tomato sauce
• 2 medium onions, quartered
• 1/4 c. parsley
• 2 Tbsp. salt
• 2 tsp. basil
• 1/2 tsp. pepper
• 2 bay leaves
• 1/4 tsp. garlic powder
• 2 c. carrots, sliced
• 2 c. celery, sliced
• 1 (16 to 20 oz.) can red or white kidney beans, undrained
• about 2 c. macaroni (shells or elbows)

1. Place bones and meat in large pot, add water.
2. Bring to boil, skim surface of liquid if desired.
3. Add tomatoes, tomato sauce, onions, parsley, salt, basil, pepper, garlic powder and bay leaves. Bring to boil, reduce heat and simmer for 1 1/2 hours. Add carrots and celery, cover and simmer 1/2 hour longer or until meat is tender.
4. Remove bones and meat, cut meat into bite size pieces and return meat to soup.
5. Add kidney beans and macaroni. Simmer, covered, 15 to 20 minutes.
6. Serve with cheese on top.

meat, water, tomatoes, tomato sauce, onions, parsley, salt, basil, pepper, bay leaves, garlic powder, carrots, celery, red, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793029 (may not work)