Minestrone

• 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

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

olive oil, veal bones, water, tomatoes, macaroni, carrots, red kidney beans, tomato paste, sugar, spinach, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973707 (may not work)