1 soup bone (1 short rib of beef)
3 quarts water
3 tbsp salt
1 cup navy, lima or white beans
3 tbsp oil
2 cloves garlic, chopped
3 tbsp chopped parsley
1/4 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
1 cup tomato paste
1/4 tsp sweet basil
1/4 tsp oregano
2 cups chopped cabbage
1 cup thinly sliced zucchini
1/2 cup uncooked macaroni
Parmesan cheese, grated

Place soup bone/meat, water and salt in large kettle. Simmer 3-4 hours. Remove meat from stock. Meanwhile, soak beans several hours or overnight and add to simmering soup stock. In a large frying pan, cook garlic, parsley and onions in oil until onions are tender, but not brown. Add celery and carrots and cook 5 minutes longer. Add to soup along with tomato paste, sweet basil and oregano. Continue to cook until beans are tender. Add cabbage, zucchini and uncooked macaroni and cook another 10-15 minutes.

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