Homemade Minestrone

• 2 beef shanks (about 1 lb.)
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 garlic clove (finely chopped)
• 2 tablespoons chopped onions
• 2 romaine leaves (torn into bite size pieces)
• 2 large cabbage leaves, red (coarsely chopped)
• 1 medium baking potato (by this I assume they mean russets or some other brown potato)
• 1 medium carrot, chopped (about 1/2 cup)
• 4 quarts water
• 12 cup dried split peas
• 1 tablespoon salt
• 12 teaspoon pepper (I prefer freshly ground if possible)
• 2 medium stalk celery (about 1 cup)
• 2 pear shaped tomatoes, chopped (by this I assume they meant Roma tomatoes)
• 1 bay leaf
• 1 cup uncooked rotini pasta

1. Remove bones and fat from beef shanks, then cut into 1 inch pieces.
2. Heat oil in 6 quart Dutch Oven, using medium heat.
3. Cook beef, onion and garlic in oil, stirring frequently until beef is light brown.
4. Stir in romaine, cabbage, Potatoe, and carrot.
5. Cook uncovered for 5 minutes, stirring frequently, until romaine is wilted.
6. Stir in remaining ingredients except rotini.
7. Heat to boiling; Reduce heat.
8. Cover and simmer 40 minutes.
9. Stir in rotini and simmer 10 minutes or until rotini is tender.
10. Remove bay leaf.

beef, olive oil, garlic, onions, romaine, cabbage, baking potato, carrot, water, peas, salt, pepper, stalk celery, tomatoes, bay leaf, rotini pasta

Taken from www.food.com/recipe/homemade-minestrone-365802 (may not work)