Slow-Cooked Minestrone Soup
|Beef shin bone with meat||1 Pound|
|Cold water||3 1⁄2 Quart|
|Dried kidney beans||1 Cup (16 tbs) (White / Red)|
|Olive oil/Salad oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), peeled|
|Minced onion||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Chopped string beans||1 Cup (16 tbs) (Fresh Ones)|
|Diced celery||3⁄4 Cup (12 tbs)|
|Shelled peas||2⁄3 Cup (10.67 tbs)|
|Finely shredded cabbage||2 Cup (32 tbs)|
|Diced peeled carrots||1 Cup (16 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Spaghetti||1⁄2 Cup (8 tbs), broken up fine|
|Grated parmesan cheese||2 Tablespoon|
Place shin of beef in a well cooker or large kettle.
Add water, 2 tablesp of the salt and the beans.
Cover and bring to a boil.
Re-cover, and simmer for 4 hrs.
Heat oil in a skillet, and brown the garlic cloves in it.
Remove the garlic.
Then saute the onion and parsley in the oil remaining in the skillet, until onion is tender, but not brown.
Remove bone and meat from meat stock.
Then add remaining salt, onion, parsley, pepper, and all other remaining ingredients, except spaghetti and cheese.
Cover and simmer for 30 min.
Add the spaghetti and cook 10 min longer.
Serve, passing the cheese to be sprinkled on top.