|Chopped onion||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Canned red kidney beans||15 Ounce, drained, rinsed (1 3/4 Cups Or 1 Can)|
|Canned chopped mushrooms||3 Ounce (1/2 Cup Or 1 Can, Undrained)|
|Garlic||1 Clove (5 gm), crushed|
|Coarsely chopped zucchini||2 Cup (32 tbs)|
|Chopped escarole||2 Cup (32 tbs)|
|Sweet italian sausage||1 Pound|
|Uncooked noodles||4 Ounce (2 Cups)|
|Parmesan cheese||2 Tablespoon|
Saute onion in oil in 5-quart saucepan until tender, but not brown.
Add water, veal bone, kidney beans, mushrooms, salt and pepper to taste, garlic, bay leaf and oregano.
Bring to a boil; reduce heat and simmer, covered, 45 minutes.
Remove bone; add zucchini, escarole, sausage and Nudels.
Continue cooking, uncovered, 20 minutes, or until Nudels are tender.
Remove bay leaf.
Serve with grated Parmesan cheese.