Minestrone Soup

Ingredients:

2 to 3 lbs beef shank

4 quarts (16 cups) water

1 tbsp salt

2 cups chopped cabbage

2 cups undrained chick peas or kidney beans

2 cups undrained tomatoes

2 cups (4 medium) sliced carrots

1 ½ cups frozen peas

1 cup sliced celery

1 cup spaghetti, broken into 2 to 3 inch pieces

1 bay leaf

1 to 2 tbsp salt

½ tsp pepper

Procedure:

Combine beef shanks, water and salt in large saucepan or Dutch oven. Bring to a boil; simmer and cover for 2 ½ to 3 hours until meat is tender. Remove beef shank from soup. Separate meat from bone; return meat soup. Add remaining ingredients. Continue simmering for 30 to 45 minutes until vegetables are tender. Remove bay leaf. If desired, garnish with parsley sprigs before serving.