Minestrone

• 3 c. water
• 1 1/2 lb. beef shank
• 1 medium onion, diced
• 2 carrots, diced
• 2 stalks celery with tops, sliced
• 1 (14 1/2 oz.) can tomatoes
• 2 tsp. salt
• 1 (10 oz.) pkg. frozen mixed vegetables
• 1/2 c. shredded cabbage
• 1 Tbsp. dried basil
• 1 clove garlic, minced
• 1/2 c. vermicelli or 1 (16 oz.) can garbanzo beans
• 1 tsp. oregano
• 1 zucchini, sliced

1. Place all ingredients in crock-pot, except zucchini.
2. Stir to mix thoroughly.
3. Cover and cook on low 10 to 16 hours (high for 4 to 6 hours).
4. During last hour, remove meat and bones.
5. Cut meat from bones and return to soup with zucchini.
6. Turn crock-pot to high; cook 1 hour.
7. Ladle into bowls; sprinkle with Parmesan cheese.
8. Serve with crusty French bread.

water, beef shank, onion, carrots, stalks celery, tomatoes, salt, frozen mixed vegetables, cabbage, basil, clove garlic, vermicelli, oregano, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692707 (may not work)